Last Sunday afternoon I was thinking of cooking something really quick for dinner, I wanted to do it quick so I can spend more time with my daughter rather than the kitchen. I was also thinking of something I can use left over ingredients, so I opened the cupboard and saw some fettucine and immediately thought of making pasta for dinner. For the sauce I still have some chicken thighs on the freezer and cream and wine on the fridge, that already sounded like a meal just add tarragon then you have a the classic French recipe Tarragon Chicken.
This recipe is a twist to a classic French dish with the addition of mushrooms and serving it over pasta. Commonly this dish is either consumed on its own or served with rice but I guess paring it with pasta will be a good idea because of the creamy sauce and the use of tarragon (which is known to be good for lasagna).
So pasta lovers try this one out, its like a marriage of French and Italian cuisines.
400g chicken thigh fillets, cubed
2 cups button mushrooms, sliced
400 ml chicken stock
1 large red onion, thinly sliced
1 tbsp dried tarragon
3 cloves garlic, minced
100 ml cream
1 bay leaf
100 ml white wine
100 g butter
3 tbsp flour
- Cook the Fettucine according to packet instructions, once cooked set it aside
- In a heavy pan brown the chicken pieces. Remove from pan and set aside.
- Using the same pan, add half of the butter and saute garlic and onions in low heat until brown in colour. Remove from pan and set aside.
- Now add the remaining butter in the pan and the flour, cook until it forms a roux. Add the chicken stock, wine, chicken, mushroom, bay leaf and tarragon bring to a boil and simmer for 5 minutes.
- Add cream and the cooked garlic and onions. Season the sauce with salt and pepper.
- Mix sauce with pasta in a heavy pan over medium heat then serve.