Tarragon Chicken with Asparagus

    Tarragon Chicken with Asparagus

    4saves
    1hr


    9 people made this

    About this recipe: Chicken is served in a ginger-spiced cream sauce, then carefully arranged over steamed asparagus. It makes a wonderful dinner when served with a bottle of wine.

    Ingredients
    Serves: 4 

    • 4 bone-in chicken breast fillets, with skin
    • 3 tablespoons chopped fresh root ginger
    • salt to taste
    • 3 tablespoons plain flour
    • 3 tablespoons olive oil
    • 3 tablespoons olive oil
    • 1 medium onion, finely chopped
    • 250ml chicken stock
    • 250ml double cream
    • 2 tablespoons soured cream
    • 125ml dry white wine
    • 3 tablespoons chopped fresh tarragon
    • 12 spears thick asparagus, steamed
    • 1 sprig fresh parsley
    • 1 wedge lemon

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Rub the chicken breast fillets with salt and chopped ginger. Watch the ginger, you just want to flavour the meat, but not overpower the sauce. Discard the ginger. Lightly coat the chicken in flour.
    2. Heat 3 tablespoons of olive oil in a large frying pan over medium-high heat. Brown the chicken in the hot oil skin side first. Chicken should be about 3/4 cooked but the skin should be browned and crisp. Remove from pan and set aside.
    3. Heat remaining 3 tablespoons of olive oil in the frying pan and saute chopped onion until soft and translucent. Use the chicken stock to deglaze the pan. Stir in the cream and soured cream. Reduce heat to low, and simmer until the mixture has reduced by 1/4. Stir in the white wine until well blended.
    4. Add the tarragon to the pan and place chicken breasts on top of tarragon. Cook over low heat, spooning sauce over chicken, until the sauce has become very thick, the chicken is no longer pink and its juices run clear.
    5. Heat 2.5cm of lightly salted water to boiling in a large saucepan. Cut one inch off of the bottom of the asparagus stems. Place asparagus into the pan, cover and steam for 5 to 7 minutes or until tender but still bright green. Remove from heat and drain.
    6. To serve, place 4 asparagus spears onto each plate with all of the tips facing the same direction. Place one chicken breast skin side up onto each plate so that it covers the stems of the asparagus, but the tips are exposed. Squeeze lemon over the asparagus. Spoon sauce over the chicken and to the side of the asparagus.

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