Delicious recipe for one of my all time favourites, chicken (or chicken substitute for vegetarians) with tarragon (estragon in French) and wine. Can be made vegan/vegetarian. Use vegan cooking cream/wheat milk.
4 to 5 tablespoons chopped fresh tarragon, to taste
250 to 300g rice
1 yellow onion
2 tablespoons butter
2 tablespoons flour
150ml white wine
1 vegetable stock cube
150ml single cream
Method Prep:25min › Cook:30min › Ready in:55min
Preheat the oven to 200 C / Gas 6.
Put the chicken fillets on a baking tray, dot with butter and sprinkle over some fresh tarragon (about 1 tablespoon), season with salt and pepper.
Bake in the preheated oven for 15 minutes, or until the chicken is no longer pink in the centre.
Meanwhile, cook the rice according to the packet instructions, until tender and fluffy. Keep warm.
Chop the onion into small pieces, put in a frying pan with a little oil and let fry until translucent.
Cut up chicken into small strips, put in the pan with the onion on medium/low heat. Make sure it does not burn.
In a saucepan, melt two tablespoons of butter. Add the flour to the melted butter, then add the wine and roughly 3 to 4 tablespoons of tarragon and crumble in the stock cube. Simmer on medium/low heat for a few mins.
Add the cream on very low heat, taste and adjust salt and pepper, if needed add more tarragon. Serve rice and chicken with the sauce, enjoy!