How many times have you looked in your fridge for some dinner ideas and all you see are chicken thighs, chicken fillets, chicken quarters, with no other meat whatsoever. Oh yeah, that’s definitely my fridge! As most of you might know, I cannot convince myself to buy a ready meal… I have a feeling my mom will just sense it across the waters that I popped it into the microwave! She will know, all the way from South Africa! Mothers and daughters have this strange connection, and mine definitely knows when I’m up to something!
It’s no secret that chicken is a favourite among most. In my house, THE favourite when the lion gets to decide what he wants for dinner. Lets be honest here, he actually decides what he wants for dinner every night, along with a little bit of imagination from me when I start naming a few dishes. Well, his favourite… you guessed it, chicken fillets. For the love of my taste buds, REALLY??
Some days, you’ve just really run out of ideas! A while back I posted a recipe for chicken fillets with tarragon and I started thinking how I could adjust it slightly for something new and fresh. It took a glass of wine, some good music and another browse in my spice cupboard and fridge, but I came up with a different take on chicken thighs with tarragon. A little bit of lemon, white wine, courgettes and that cheeky spoon of mustard! Definitely not for the faint hearted as tarragon has a very specific taste. I might even say an acquired taste for most, but don’t be afraid, why don’t you just try it? I hope you like it!
1 pack of chicken thighs, skin on
1 x bunch of fresh salad onions (big chives really)
half a glass of dry white wine
Juice of 1 fresh lemon
2 x medium sized or 1 large courgette, chopped to a medium size
1 x tablespoon of dried tarragon
250 ml of cream or soya cream (dairy intolerant)
1 x onion, roughly chopped
1 x bunch of fresh green asparagus, roughly chopped
1 x pack of small button mushrooms or normal mushrooms (you can chop these in half)
1 x tablespoon of olive oil
1 x pack of fine glass rice noodles (or any rice noodles)
1 x heaped teaspoon of Dijon mustard
salt and black pepper to taste
This is a lovely one pot dish! Get a heavy bottomed casserole / stew saucepan/pot to cook this in. Preheat your oven to 160 degrees celcius.
Add your olive oil to your saucepan and start frying your onion until transluscent. Add your chicken and start frying and sealing it. Season with salt and black pepper.
Once its golden,add your tarragon and start mixing through. Turn up the heat a little bit and add your white wine.
Once the white wine has started to bubble with the chicken and onion, add your cream or soya cream and lemon juice.
Place it in the oven for 20 minutes with a lid. Remove the lid and cook uncovered for another 10 minutes, making sure your chicken is on top, allowing for a crispy skin.
Add your courgettes and asparagus and mix through the mustard as well, but make sure to add the courgettes to the side and underneath the chicken, still ensuring that when you’ve mixed it through, your chicken is still on top allowing it to stay and even become more crispy.
Allow to cook uncovered in the oven for another 8 – 10 minutes or until your courgette is al dente. Very important, you don’t want the courgette to overcook, or it creates more water, taking the taste away from your indulging little sauce.
In the meantime, take one cube of chicken or vegetable stock and bring to boil in a saucepan. Add your glass noodles. Most of the time these only cook for about 5 – 7 minutes, so keep an eye on them.
So, you’re done! Drain your noodles, place them on the plate, placing the chicken and veg on top and drizzling with your lovely, creamy, tarragon sauce!