CHICKEN WITH WHITE WINE AND TARRAGON

Overview

This is an elegantly creamy dish bursting with flavour. When it’s cooked this way the chicken becomes so moist and incredibly succulent. The tarragon leaves add a fragrant, aromatic finish to the dish. This is a great recipe to prepare the day before and leave you hassle-free once your guests arrive. Serves 6–8

Method

• Cut the chicken into bite-size pieces. In a food processor, prepare the marinade by blending the olive oil, lemon juice, tarragon, salt and pepper.
• Place the chicken into a bowl and pour over the marinade, making sure the chicken is well coated. Cover and refrigerate for a minimum of 40 minutes but overnight if you can.
• Remove the chicken from the fridge and allow to stand at room temperature while you prepare the sauce.
• Melt the butter in a large heavy-bottomed saucepan over a medium heat. Add the flour as if you were making a basic white sauce. When the mixture begins to bubble, add a little wine. Continue to mix while adding the rest of the wine.
• Cook for up to 2 minutes over a medium heat or until the mixture becomes very sticky.
• Begin to add the stock, little by little. Then add the milk, and continue to cook the mixture for up to 10 minutes. It is important that the flour is cooked and that the acidic smell/taste of the wine has evaporated.
• Add the grated nutmeg and salt and pepper to season.
• Add in the chicken and poach for 10 minutes or until the chicken is cooked through.
• To test, remove one piece of chicken and cut in half. If it’s at all pink, continue cooking for a further 5 minutes.
• When you’re certain the chicken is cooked through, add the cream and cook for a further 5 minutes over a medium heat.
• Serve with couscous or fluffy steamed rice