Chef Gary O'Hanlon joins Ciara with this week's simple recipe - Chicken Fricassee
Serves 4
Ingredients
2 chicken breasts, sliced
Drizzle vegetable oil
Salt & white pepper
1 white onion, finely chopped
2 cloves garlic, crushed
2tsp dried tarragon
70ml dry white wine
270ml cream
1 knorr chicken bouillon cube
Method
Heat a heavy based frying pan
Season the chicken well, add a drizzle of oil to the pan then add the chicken
Brown the chicken then add in the garlic and onions and sauté. (some recipes would call for the chicken not to be browned but I like it)
Season well.
Once the onion has softened add in the tarragon and sweat for 2 mins.
Now add in the wine & bouillon cube and reduce by half followed by the cream.
Reduce the cream until you’ve got your desired consistency, adjust seasoning.
Serve with rice.
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