Creamy Chicken with Tarragon

Serves 4


1/4 cup (35g) plain flour
salt and pepper
8 chicken thigh fillets
1 tablespoon olive oil
2 tablespoons fresh tarragon leaves
1/4 cup (60ml) dry white wine
1/2 cup (125ml) chicken stock
1/4 cup (60ml) thickened cream


  1. Season the flour with salt and pepper.Toss the chicken in the flour, shake away excess flour. Heat the olive oil in a large frying pan over a high heat, add the chicken, smooth side down and cook until browned underneath.
  2. Turn the chicken, sprinkle the chicken with the tarragon, cover the pan and cook until just cooked through.
  3. Remove the chicken from the pan. Add wine and stock to the pan; boil, stirring, until reduced by half.
  4. Add cream and stir until well-combined and hot.
  5. Serve the chicken and sauce with green beans and roast potatoes.

Bon Appetit!