Creamy chicken with mushrooms and tarragon recipe

When the weather takes a turn for the frosty, there aren’t many things more inviting than a hot, bubbling pot of … well, anything really. But as much as we all love oxtail or lamb shank stews, the three hours of simmering time is hard to work with. This is your alternative.

You could call it an updated twist on a chicken casserole if you want, but what’s important is that it’s quick, easy to cook, and creamy-delicious enough to satisfy your winter appetite. (It also works beautifully with mashed potatoes.)

Creamy chicken with mushrooms and tarragon

WHAT YOU’LL NEED
2 Tbsp olive oil
4 chicken breasts or thighs
2 Tbsp butter
4-5 baby leeks, chopped (or 1 medium onion)
1 clove garlic, chopped
2 x 250g punnets of mushrooms, a mix of brown and button mushrooms works well
1 tsp dried tarragon
1 tsp dijon mustard (optional)
1/4 cup chicken stock or white wine
3-4 Tbsp cream, mascarpone or fat free yoghurt
Salt and pepper to taste

WHAT TO DO
1. In a large pan, heat the olive oil and brown the chicken on both sides, about 3 minutes. Remove from the pan and set aside.

2. Add the butter to the pan and fry the leeks for about 2 minutes, before adding in the garlic and mushrooms, along with an extra drizzle of olive oil if necessary. Fry together for another 3 minutes until the mushrooms have softened.

3. Add in the tarragon, mustard, chicken stock/wine and cream along with a good pinch of salt and freshly ground pepper. Bring to the simmer and add the chicken back in, stir gently and simmer for a further 5-10 minutes. Check for seasoning and serve.

It’s great served with mashed sweet potato. This recipe is very easily adapted: you could fry a few rashers of bacon with the chicken, and add a handful of frozen peas just before serving to add extra colour.

This recipe is courtesy of Sarah Graham, South African food blogger and writer of the recipe book “bitten.” The television series based on the book will premier on SABC3 on Sunday 5 May at 3.30pm. We’ll be featuring more of Sarah’s recipes in the run-up to the premiere, so keep your eyes (and onions) peeled!