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Creamy Chicken With Tarragon And Leeks

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A sinfully luscious recipe that combines flavoursome chicken, fragrant tarragon and sumptuous cream in a creation that glides like satin along the tongue

Ingredients

Serves: 4

  • 6 chicken thighs
  • 250 millilitres fresh cream
  • 100 grams leeks (chopped)
  • 1 onion (chopped)
  • 2 teaspoons garlic (mashed)
  • 1 teaspoon chilli flakes
  • 1 pinch of saffron
  • 1 teaspoon oil

Method

Creamy Chicken With Tarragon And Leeks is a community recipe submitted by PeckishMe and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  1. With a mallet (if you have one) or a rolling pin, pound the chicken things until the flesh loosens. Coat them with some salt and pepper and keep aside to marinade.
  2. Heat a nonstick pan with some oil. Brown the chicken things on both sides until firm and golden. Take out of pan.
  3. To the same pan, add the mashed garlic. Once it browns, add the onion. Sautee till translucent.
  4. Add the leeks. Sautee till limp and fragrant.
  5. Then add the chicken and sautee for about 2 minutes.
  6. Add the cream. Mix well until it coats everything. Sprinkle the saffron, the tarragon and the chili flakes on top. Mix well.
  7. Simmer on low heat until the gravy thickens slightly. Add salt to taste. Serve warm.

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What 1 Other has said

  • It doesn't say how much tarragon to use?

    Posted by yojo on 18th February 2020
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