Social icons

Tuesday, 4 March 2014

3BM Kitchen : One Pan Chicken with Tarragon, Lemon & Garlic

Is it still only Tuesday?! How is it not already Friday?? If you're having one of those weeks too we have a little day brightening recipe for you... 

This is one of those great recipes that you can chuck together and leave to cook. It takes a little while from start to finish but it's minimal effort to actually make and the end result is fall off the bone tender meat and a sauce bursting full of rich white wine and tarragon flavours. If I could eat this every night I very easily would!

This is a fab dish to serve up to a group of friends for a cosy catch up, you can leave it bubbling away for the majority of the time and it's super easy to make for large numbers! An added bonus is that it goes fantastically with a big glass of wine...

A firm winter weather fav at Mouse Towers... just don't let on how easy it is and everyone will be royally impressed! 


You need...


Olive oil
Knob of butter, plus 1 tbsp
8 shallots (halved if large)
4 chicken legs (we actually used chicken thighs for our recipe)
2 small wine glasses of white wine
300ml chicken stock
12 cherry tomatoes, halved
3 tbsp chopped tarragon
2 cloves garlic, finely chopped
Finely grated zest of 1 lemon

How to...

1. Heat a good glug of oil and a knob of butter together in a large, shallow-sided pan. 

2. Over a high heat cook the shallots until browned, take them out of the pan and set aside. 



3. Brown the chicken (do this in two batches if your pan isn’t big enough) until it is a deep golden colour on both sides, adding a little more oil and butter if necessary. (We actually added the lemon zest and garlic here rather than at the end as we're not fans of raw garlic...totally up to your own preferences!)





4. 
Return the shallots to the pan and add the wine and boil to reduce by half. Pour in the stock and bring to the boil. 

5. Reduce to a medium heat and dot the tablespoon of butter into the liquid and add some salt and pepper 

6. Leave the chicken to bubble away, submerged in the liquid and uncovered, for 20-25 minutes 



7. Five minutes before the end, add the cherry tomatoes and tarragon to the pan.




8. Mix in the garlic & lemon zest if you haven't already and serve! We had ours with sweet potato mash and asparagus as there is lots of amazing sauce to be gobbled up! 



9. ENJOY!!!!!




Post a comment