Name: Chicken with tarragon cream
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 8 (560g) chicken drumettes; 8 (440g) chicken wingettes; 1 medium_piece (170g) red onion, chopped finely; 1 clove garlic, crushed; 1 dried bay leaf; 1/2 cup (125ml) dry white wine; 1/2 cup (125ml) water; 1/4 cup (60g) packaged cream cheese, softened; 1 tablespoon fresh tarragon, coarsely chopped; 1 tablespoon lemon juice; 1/4 cup (75g) mayonnaise; 2 tablespoon warm water

Ingredients

8 (560g) chicken drumettes

8 (440g) chicken wingettes

1 medium_piece (170g) red onion, chopped finely

1 clove garlic, crushed

1 dried bay leaf

1/2 cup (125ml) dry white wine

1/2 cup (125ml) water

1/4 cup (60g) packaged cream cheese, softened

1 tablespoon fresh tarragon, coarsely chopped

1 tablespoon lemon juice

1/4 cup (75g) mayonnaise

2 tablespoon warm water

Method

1.Make tarragon cream. Beat cream cheese until smooth; stir in remaining ingredients. Season to taste.

2.Cook chicken, in batches, in heated oiled large frying pan until browned. Remove from pan.

3.Return chicken to pan, stir in onion, garlic and bay leaf then wine. Bring to the boil, boil, uncovered, 2 minutes. Add the water, bring to the boil. Reduce heat, simmer, uncovered, until liquid is almost evaporated and chicken is cooked. Cool.

4.Serve chicken with tarragon cream.

If you can’t find drumettes and wingettes, buy eight chicken wings, chop off and discard the tips. Chop the remaining pieces in half at the joint. Whole-egg mayonnaise gives the best flavour. The chicken and tarragon cream can be made the day before, keep, covered separately, in the refrigerator.
Note

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Ingredients

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