 |
| Chicken With Lemon Mustard And Tarragon Sauce |
ShawdoS
Recipes: 19
Joined Aug '06
Favorites: 0 |
|
|
|
Ready in about minutes or less!
- 1 tbsp olive oil
- 15g butter
- 4 chicken breasts
- 1 red onion, peeled & finely chopped
- 2 cloves garlic, peeled & finely chopped
- 1 glass white wine (approx 100 ml)
- 250ml chicken or vegetable stock
- 200ml double cream
- 3 dstsp Tracklements Organic Lemon Mustard
- Large handful fresh tarragon, chopped (approx 20g)
- Salt and pepper to season
| | Heat the oil and butter in a heavy based frying pan over a medium-high heat. Sauté the chicken breasts for 2-3 minutes on each side or until golden brown. Transfer to a plate.
In the same pan add the remaining butter mixture, gently fry the onion and garlic over a medium heat until really soft, about 10 minutes.
Add the wine and simmer for a few minutes. Then add the stock, bring to the boil and simmer for a minute before whisking in the cream, Organic Lemon Mustard and half of the fresh tarragon. Bring back to the boil and whisk thoroughly.
Return the chicken breasts to the pan, cook for 7-10 minutes or until cooked through. Scatter over the remaining tarragon and season to taste. Serve the chicken with the sauce and rice and steamed green beans.
|
|
| Slow Cooker Chicken & Dumplings |
Louish
Recipes: 7
Joined Jul '06
Favorites: 0 |
|
|
|
Ready in over 3 hours
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 frying or stewing chicken, cut into serving pieces and skinned
- 3 tablespoons vegetable oil
- 1 yellow onion, halved and sliced
- 1 celery stalk, sliced
- 2 cups chicken stock
- 3 carrots, peeled and sliced
- 2 sprigs marjoram
- freshly ground black pepper
- 1 cup fresh or frozen peas
-
- Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking power
- 3/4 teaspoon salt
- 3 tablespoons unsalted butter
- 1 cup milk
- 1/4 cup chopped fresh parsley for garnish
| | Combine the flour and salt in a resealable plastic bag. Add the chicken to the bag several pieces at a time, and shake to coat completely. Heat a large sauté pan over medium-high heat and add 2 tablespoons of the oil. Add the chicken and cook, turning once, for 5-7 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then place in the slow cooker.
Add the onion and celery to the remaining flour in the bag and shake to coat. Set the sauté pan over medium-high heat and add the remaining 1 tablespoon of oil. Add the onion and celery and sauté, stirring frequently, for 10-15 minutes, until browned. Gradually add the stock, stirring to scrape up the browned bits from the bottom of the pan. Cook for 10-15 minutes, until the sauce is somewhat thickened. Stir in the carrots, marjoram, and salt and pepper to taste. Pour over the chicken in the slow cooker.
Cover and cook on low heat for 3 1/2 hours, then on high for 30 minutes before dropping in the dumplings.
To prepare the dumplings, combine the flour, baking powder, and salt in a bowl. Stir to blend. Bring the butter and milk to a simmer in a saucepan over medium heat. Drizzle into the dry ingredients and mix well. This will be a fairly dry dough.
Using a large spoon or your hands, form the dough into 6 loose ovals or rounds, about 2 inches in diameter.
Add the peas to the slow cooker and mix well. Place the dumplings on top of the stew. Cover and cook on high for 30 minutes, or until a toothpick inserted in a dumpling comes out clean.
Remove and discard the marjoram. Spoon the stew into shallow bowls, dividing the chicken and dumplings evenly. Garnish with the parsley and serve immediately.
|
|
|  |
