Chicken with Mushrooms and Tarragon

, from Issue #60. November, 2015
Photography by Aaron McLean.
    Chicken with Mushrooms and Tarragon

    Chicken thighs are packed with flavour and pair beautifully with mushrooms, tarragon and sour cream to make a quick, delicious braise. Serve with cooked rice, pasta, mashed potatoes or slices of grilled sourdough bread and a salad.

    Serves: 4

    INGREDIENTS

    1 tablespoon olive oil
    knob of butter
    600 grams boneless chicken thighs, skin off
    1 onion, thinly sliced
    350 grams button mushrooms, thinly sliced
    2 cloves garlic, crushed
    2 teaspoons dried tarragon
    1 tablespoon Worcestershire sauce
    ½ cup chicken stock
    ½ cup sour cream
    1 teaspoon cornflour
    2 tablespoons finely chopped parsley
    sea salt and ground pepper

     

    METHOD

    Heat the oil and butter in a large sauté pan. Slice the chicken into 1cm wide strips and season well. 

    Cook in two batches over a high heat until lightly golden. Remove with a slotted spoon and set aside. Don’t wash the pan.

    Add the onion to the pan with a pinch of salt and cook for 4 minutes, adding a good splash of water if needed. Add the mushrooms and cook, stirring until they start to soften.

    Add the garlic, tarragon, Worcestershire sauce and the stock and bring to the boil. Add the chicken, along with any juices, and simmer for a few minutes to reduce a little. 

    Stir the sour cream and cornflour together and add to the pan. Simmer for 2 minutes then stir in the parsley. 

    Everyday Dish Issue #2

    Everyday Dish Issue #2

    Looking for something simple and delicious for dinner? The answer is in Everyday Dish – the second issue of the popular special release from Dish magazine. Everyday Dish is a collection of more than 120 Dish recipes selected for their ease and accessibility – it’s your solution to solving the problem of what to cook for dinner tonight.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #121
    Check out our
    latest issue:

    Issue #121

    As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.