5-6 years ago, back in Edinburgh, where it’s grey and cold 363 days a year, this was a dish I created to warm up my freezing little apartment. It’s a lovely creamy stew using the distinctive taste and smell of tarragon, which compliments chicken beautifully. My mother has since recreated this dish for her firends and passed it off as her own. I’m a giving type though, and won’t hold it against her – seeing as she raised me and all. This should make enough for 2-3 greedy people or 4 ordinary people at a push.
750g chicken thighs (deboned and divided into bitesize pieces)
1 onion (diced)
3 cloves garlic (thinly sliced or diced)
1 cup white wine
1/2 cup chicken stock
1 cup button mushrooms
1/2 cup thick cream
1 bay leaf
2 tablespoons fresh tarragon (chopped)
1 tablespoon fresh flat leaf parsley (chopped)
salt & pepper
In a large pan, heat the oil and fry the onions for 5-6 minutes until softened and golden. Add the chicken and fry gently for a further 5 minutes until slightly golden. Add the garlic, mushrooms, salt & pepper and tarragon and stir for about a minute. Turn up the heat then tip in the wine and let the alcohol burn off, then pour over the chicken stock and add the bay leaf, reduce the heat and pop on a lid. Let the chicken simmer for about 25 minutes until tender, stirring occasionally. Pour in the cream and stir well. with the lid off, let the sauce reduce for another 5-10 minutes until rich and creamy. Stir in the parsley and then taste for seasoning. Remove from the heat and serve.
This is nice with vegetables and mash or I often had it with plain rice.