Crispy Tarragon Chicken with Creamy Sweetcorn

Name: Crispy Tarragon Chicken with Creamy Sweetcorn
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Ingredients: 4 Chicken thighs; 1 pinch Sea salt; 1 pinch Black pepper; 1 splash Wine; 100 ml Water; 1/2 tbsp Dried tarragon; 1 Red onion; 2 Potato; 1 pinch Salt; 1 pinch Pepper; 15 g Butter; 1 tbsp Milk; 1 tin Sweetcorn; 4 Chives; 100 ml Double cream

Life is about balance. Sometimes I crave salads, and soups and I want to eat a little lighter in the evening and sometimes I want pure comfort. I don’t know about you but I find this is often dictated by the weather. There’s a crisp Autumn chill in the air, the nights are closing in and we are well into cosy season. And that’s where this recipe comes in.

Cook

50m

Crispy Tarragon Chicken with Creamy Sweetcorn

Life is about balance. Sometimes I crave salads, and soups and I want to eat a little lighter in the evening and sometimes I want pure comfort. I don’t know about you but I find this is often dictated by the weather. There’s a crisp Autumn chill in the air, the nights are closing in and we are well into cosy season. And that’s where this recipe comes in.

Cook

50m

Ingredients

Method

Turn cooking mode on

Step 1

To reduce washing up, use a pan for the chicken that is suitable for both the oven and the stove top. If you don’t have one, use a roasting tray and then pour off the juices into a frying pan after cooking. This results in more washing up but it’s not the end of the world.