Poached Lemon and Tarragon Chicken with Tenderstem, Chantenay Carrot and Asparagus Broth Recipe | Fo
This mouth-watering recipe is ready in just 1 hour and 20 minutes and the ingredients detailed below can serve up to 4 people.
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Ingredients
- 4 skinless chicken breasts
- Finely grated zest and juice of 1 small lemon
- 4 sprigs of tarragon
- 1 clove of garlic, crushed
- 900ml chicken stock
- 150ml white wine (optional – extra chicken stock can also be used)
- 2 tsp tomato purée
- 200g Tenderstem
- 200g Chantenay carrots, washed well and halved lengthways if they’re thick
- 200g asparagus tips
- Finely grated lemon zest, to garnish
- A small handful of tarragon leaves, chopped, to garnish
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