Chicken and Tarragon Stew

This is a great English stew for cold winter days , and I must this dish introduced me to the wonderful herb  of Tarragon.

Ingredients serves 4

100 grams of bacon
25 grams of butter
3 tbsp of Olive oil
1 Tbsp of Flour
3 onions roughly chopped
1 Leek cut into 1/2 cm slices
2 Garlic cloves , finely chopped
8 chicken thighs
500 ml of English Cider
250ml Chicken stock
2 Tbsp of Dijon Mustard
2 Carrots peeled and cut into 2 cm chunks
2 Bay leaves
A bunch of tarragon left whole
12 small asparagus spears
1 Tbsp Chopped Tarragon
3 Tbsp Creme Fraiche


Method

1)  Fry the bacon in 1 tbsp of olive oil and cook until they have turned  golden brown
2) Add the butter and cook the onions , leeks, and garlic. Cook gently for about 10 minutes
3) Meanwhile, In another pan  brown the chicken thighs with the remaining oil
4) Once the onions are cooked add the flour  and cook for a few minutes then add the Cider, stock , mustard , carrots, and seasoning.
5)  Then add the browned chicken , a bunch of tarragon  and 2 bay leaves and  cook covered gently on a hob for about 40 minutes.
6) Just before  the end remove the bunch of Tarragon and add the asparagus spears and chopped tarragon and cook for 3 minutes.




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