Sunday 24 June 2012

Poulet à l'estragon (Chicken with Tarragon)

Group D:  France

I do love French cuisine and have cooked many French Recipes already. This time around I wanted something quick & simple that can become part of my weekly menu as I have found up until now that most of my French recipes are all weekend activities.

The below recipe was passionately explained to me by a French friend of mine and after cooking & eating it I can 100% advise this recipe to anyone. It is delicious, easy to make and done in super quick time. Basically by the time your rice is cooked you are ready to eat.

Serves 2


2 Chicken breasts
1 Onion
120ml white wine
1 tsp tarragon
4 Tbsp crème fraiche
Salt & Pepper
Olive Oil
White Rice

Cooking utensils
Chopping Board
Sharp Knife
Frying pan
Wooden spoon

- Chop Onion & Chicken
- Cook the white rice as per cooking instructions

- Turn a frying pan to a medium to high heat
- Cook your onions for 3-4 minutes until they become translucent
- Add your chicken and cook until brown

- Add the white wine and cook for 3 minutes at a high heat (this will burn off the alcohol in the wine)
- Season with salt & pepper

- Turn heat back to medium heat and add the crème fraiche and tarragon and stir together for 2-3 minutes

- Serve with white rice

Bon appétit!!!

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