Originally uploaded by Andrew K Brown.
I know I’ve not been doing as much food blogging recently. A symptom of being a little busier in the evenings, and not being as inspired with the choices I’ve been cooking recently – lots of tomato sauces with pasta in one variety or another.
Anyway I’m building up for mother’s day this weekend when I’ll be cooking for my partner and her family.
In the meantime this was a Nigel Slater I did this evening.
- Butter and olive oil
- Chicken thighs and drum sticks
- tarragon (about 30-40 leaves)
- Small glass of white wine
- 100ml double cream
- squeeze of lemon juice
Heat the butter and oil over a moderate heat, and when the butter has melted put in the chicken. When the chicken has browned on one side turn the pieces and add half the tarragon. Turn the heat down slightly and cover the pan with a lid. Cook for about 10 – 15 minutes.
Check the chicken’s cooked – stick a fork in and if the juices run clear its done. Then remove the chicken and pour off the fat. Keep the tarragon in the pan and return it to the hob. Turn the heat back up and add the glass of wine.
When the wine is bubbling and all the sticky stuff has come off the bottom of the pan add the cream and the remaining tarragon. Return the chicken to the pan and stir.
Reduce the sauce by half, season and serve.