Herb Chicken with Cream Sauce
Try your hand at French inspired Herb Chicken with creamy sauce - this is a delicious and easy recipe to serve midweek or it's really even good enough for a special occasion!
SERVES
5
PREP TIME
10 mins
COOKING TIME
35 mins
Ingredients
1 tbsp Carla’s French Persillade
Olive oil
5 Bone-in, Skin-on Chicken Thighs or Marylands
15g Butter
1 Large Red Onion, Diced
80ml White Wine
80ml Chicken Stock
80ml Double Cream
Fresh Tarragon leaves or use 1 tbsp Carla’s Tarragon
Instructions
Preheat oven to 200C
Heat oil in a hob & oven proof dish
Season chicken and fry, skin side down, until golden
Cook on the other side for a min or two, then transfer to a plate
Heat the butter in the pan and cook onion for 2 mins
Add wine and simmer for 1 min
Remove from heat and add chicken back on top of the onion
Put into oven and bake for 30 mins
Take out and turn off oven! Transfer chicken to plate and keep warm in the turned off oven
Return pan to heat and bring to a simmer - reduce down
Add cream and simmer til thickened
Add Carla’s French Persillade and simmer for 1 min
Add the Chicken back into the sauce and garnish with Carla’s Tarragon or fresh tarragon