Chicken with tarragon and lemon - Penny Melville-Brown
Chicken thighs simmered in white wine and lemon with tarragon, perfect for slow cooking and easy to reheat. Makes 10 portions, great for freezing.
Ingredients
- 3 onions peeled and diced
- 5 cloves garlic, peeled and finely chopped
- 1 tablespoon olive oil
- 1 knob butter
- 10 (1kg) chicken thighs, skinned
- 1 large glass dry white wine
- Zest of one lemon
- 2 chicken stock cubes
- 1 tablespoon fresh French tarragon leaves, chopped
- 3 heaped teaspoons cornflour
- Juice of half a lemon
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