Ingredients:
- 2 skinless, boneless chicken thighs cut into bite size pieces
- 8 chestnut mushrooms, skinned and sliced
- 1 red onion, finely sliced
- 2-3 strands of tarragon
- 1 small glass dry white wine
- 1 small cup chicken stock
- 50ml double cream
- a pinch of sea salt
Instructions:
- Add olive oil and fry chicken pieces until no longer pink.
- Put aside, add onion and mushroom to pan with another dash of oil. Fry until soft.
- Return chicken to the pan with tarragon and white wine. Cook until almost all the wine has evaporated.
- Add cream, chicken stock and salt and cook gently unil sauce thickens.
- Remove tarragon.
This can be served with potatoes, rice or pasta. The image shows an individual shortcrust pastry pie filled with the sauce. Very good too!