Receta Creamy Chicken with Asparagus & Tarragon
The minute I saw this recipe at BBC Goodfood I told myself I will be making one as soon as possible as me and my daughter are huge fans of creamy dishes. This Creamy Chicken with Asparagus & Tarragon is a simple concoction of chicken and asparagus served in a tarragon infused creamy sauce.
Making this is quite simple as well, you just need to sauté them and simmer in chicken stock until cooked. Original recipe serves it with potatoes, I added roasted cauliflower to the equation as I thought it was a good match for this dish as well.
Creamy Chicken with Asparagus & Tarragon
- 6-8 pcs boneless chicken thighs 12 pcs white button mushrooms, cut in half 1 bunch asparagus, trimmed 350 ml chicken stock 1 tbsp dried tarragon
- 3 tbsp cream 1 large onion, finely chopped 4 garlic cloves, minced freshly ground black pepper salt oil
Season chicken with salt and pepper. In a large skillet add oil then brown chicken pieces on all sides. Remove chicken then set it aside. Add garlic and onions then sauté until onions are soft. Add the mushrooms, stir and cook for 2 minutes. Add the chicken back together with the chicken stock and dried tarragon, cover the skillet then bring to a boil once boiling lower heat and gently simmer for 15 minutes. Add the asparagus and simmer for 3 more minutes. Stir in the cream, season with salt and freshly ground black pepper. Serve. Note: Best if served with boiled potatoes and roasted cauliflower 3.5.3208
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