Cook s tif
Keep fresh garlic in a dry, dark, cool place. It will lost longer and retain its flavor. Store it in a terra-cotta pot made especially for the purpose, or in something as simple as a brown paper bag. Never store garlic in the refrigerator because it is likely to sprout and become bitter.
This is a time-saving version of a French dish thai traditionally uses a whole chicken, with tarragon butter inserted under the skin.
7. cup (60 g) unsalted butter
1 tablespoon olive oil
4 x 'A lb. (250 g) skinless chicken breasts
2 spring onions, finely chopped
1 clove garlic, finely chopped
1 tablespoon roughly chopped fresh tarragon
1 Melt butter and oil in large frying pan on medium heat. Add chicken; cook, turning occasionally, until browned and cooked through.
2 Add spring onion and garlic; cook until garlic softens. Add wine, cream and tarragon; cook a further 2 minutes, stirring to coat chicken.
3 Serve chicken with steamed vegetables.
Preparation 10 minutes Cooking 15 minutes
A bouquet garni comprising fresh tarragon, parsley, bay and bruised lemongrass adds a beautiful flavor to slow-cooked poultry dishes. The slightly aniseed, spicy taste of tarragon can overwhelm the flavor of other herbs, so use it with a light hand.
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