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slow cook chicken fillets - once cooked, cool and freeze.
Tarragon
Chicken
Serves
4
For
the slow cooking
4 chicken fillets
drop of Rapeseed/Canola oil and a knob of butter
500ml/1 pint of chicken stock
Heat the oil and butter in a large frying pan until hot. Seal
the fillets on both sides, set aside in your slow cooker. Add the
stock to the residual juices in the pan and bring to the boil – add
to your fillets and slow cook for 2/3 hours, depending on the
thickness of the fillets.
Defrost in the fridge before use if you freeze after cooking.
For
the completed dish
Bunch of spring onions, finely diced
1 tsp dried tarragon
Fresh tarragon – chopped – approx 2 tbsp
160ml/¼ pt/5 fl oz approx Vermouth or dry white wine
½ tsp of sea salt flakes
120ml/4fl oz double cream
white pepper
drop of Rapeseed oil/Canola and a knob of butter
**optional variation in sauce see below
Heat the oil and butter in a large frying pan, add the onions
and then dried tarragon. Add the mashed garlic and stock paste at
this stage. Add the Vermouth, let it bubble up, add salt. Add the
cooked breasts and let them simmer for 20/25 minutes – depending on
the size of the fillets. When you're ready to serve remove the
fillets, wrap in foil and keep warm, bring the liquid to the boil,
add the cream and fresh tarragon and finally white pepper.
**You can vary your sauce by adding 2 cloves of roasted garlic
paste, mashed into a Knorr chicken stock pot – it's delicious –
if you like garlic!
You can always slow cook more than four fillets – there are
deals out there! Finally, don't forget to freeze in smaller
quantities for convenience, you won't be sorry.
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