Enjoy restaurant quality at home with this tarragon & artichoke chicken.
Ingredients
- 2 tablespoons olive oil
- 12 chicken thigh cutlets
- 1 brown onion, cut into wedges
- 2 tablespoons plain flour
- 1 Massel chicken style stock cube
- 375ml (1 1/2 cups) water
- 2 tablespoons white wine vinegar
- 1 teaspoon dried tarragon
- 60ml (1/4 cup) pouring cream
- 1 x 280g btl artichokes in brine, rinsed, drained
Method
- Step 1Preheat oven to 180°C. Heat half the oil in a 3L (12-cup) capacity flameproof casserole dish over medium-high heat. Add half the chicken and cook for 3 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken.
- Step 2Heat the remaining oil in the dish. Add the onion and cook, stirring, for 2-3 minutes or until the onion is soft. Add the flour and cook, stirring, for 1 minute. Add the stock cube and water.Cook, whisking, until the mixture thickens. Add the chicken, vinegar and tarragon. Bake in oven for 30 minutes or until the chicken is tender.
- Step 3Place the dish over medium heat. Add the cream and artichokes. Cook, stirring, for 5 minutes or until the artichokes are heated through. Taste and season with salt and pepper.
Nutrition
1030 kj
Energy
15g
Fat Total
5g
Saturated Fat
1.5g
Fibre
22g
Protein
5g
Carbs (total)
All nutrition values are per serve
Notes
Make it ahead: Prepare to the end of step 2 up to 2 days ahead. Cover and store in the fridge. Continue from step 3, 15 minutes before serving.
Freezing tip: At the end of step 2, set aside to cool. Transfer the chicken mixture to a large airtight container. Label, date and freeze for up to 3 months. Thaw in the fridge overnight. Reheat in a large saucepan over medium heat. Continue from step 3, 15 minutes before serving
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Australian Good Taste
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