This creamy chicken stew in tarragon sauce is delicious and comforting. Flavourful with fresh tarragon and lemon juice, it’s a one pot meal loaded with chicken, root vegetables and kale.
Chicken Stew in Tarragon Sauce Recipe
Serves 4
Ingredients:
300g potatoes, peeled
200g Jerusalem artichoke, peeled
600g chicken breast fillets
2 chicken stock cubes
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
100g kale, finely chopped
2 tbsp cornflour
Bunch of tarragon, finely chopped, reserve a few leaves to serve
Juice of ½ lemon
150g sour cream
Method:
Cut the potatoes into wedges and Jerusalem artichoke into bite-sized pieces. Cut the chicken fillets into 2cm pieces. Dissolve the chicken stock cubes in 1 litre of hot water.
In a large shallow casserole pan, heat the olive oil over a medium heat and sauté the onion and garlic. Add the chicken and fry until golden brown. Add the potatoes and Jerusalem artichoke and fry for 5 minutes. Add the kale and fry for another 2 minutes. Add the stock and stir well. Leave to simmer, covered, for 15 minutes or until cooked through.
Dissolve the cornflour in 2 tablespoons of cold water, whisking to ensure a smooth mixture. Add to the stew, stirring gently to combine, bring the sauce to a boil and simmer until the sauce thickens.
Turn off the heat and stir in the lemon juice, sour cream and chopped tarragon. Season with salt and pepper. To serve, garnish with reserved tarragon leaves.
