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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Tarragon and Chicken are lifelong friends - now with Pernod for an added kick! Herbs can be dried or fresh. Ingredients:
4 chicken breasts |
350 ml white wine |
350 ml chicken stock |
150 ml cream |
2 garlic cloves |
4 spring onions (chopped) |
1 stick celery (chopped) |
2 slices bacon (chopped) |
2 teaspoons tarragon |
1 teaspoon thyme |
1 chili pepper |
2 teaspoons pernod |
2 teaspoons cornflour |
Directions:
1. Place all ingredients except cream and pernod into a casserole dish and cook in the oven at 190 C for about 25 minutes or until chicken is cooked through.
2. Drain liquid through a sieve into a saucepan. Cover chicken to keep warm.
3. Reduce the liquid slightly, then add the cornflour (mixed with a little water) and the pernod.
4. Lower the heat and add the cream - do not boil after adding cream or it might split.
5. Pour sauce over chicken and serve.
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