Recipe Wednesday – #1 Natasha’s Chicken and Tarragon Casserole

We WANT your recipes!! We now (amazingly!) have over 800 people signed up on the Casserole site – the vast majority of whom are Cooks eager to share meals with their neighbours. Given we have such a community of kitchen aficionados, it seems silly not to take advantage of all that knowledge and start sharing your favourite recipes with the rest of Casserole and beyond. From now on – every wednesday is Recipe Wednesday, where we’ll feature one delicious recipe from a Casserole member. If you have a recipe you’d like to share, send it to hello[at]casseroleclub.com with the Subject Title “Recipe Wednesday” and it may just appear on the blog! If you have a picture of your tasty dish, or an anecdote about why its a favourite, send that along as well!

Photo by WordRidden

To kick things off, we thought we’d start with the recipe Natasha cooked up for The Times article a few weeks ago – a scrumptious and moorish sounding casserole, perfect as the weather gets colder. So send in your recipes and enjoy this first of many recipes to come!

Natasha’s Chicken and Tarragon Casserole¬†

Ingredients

  • Two chicken breasts on the bone
  • 1 onion
  • 2 carrots
  • 1 clove garlic
  • 2 tbsp cooking oil
  • 250ml chicken stock
  • 85ml white wine
  • 5 tbsp double cream
  • 2 sprigs fresh tarragon
  • Ground black pepper
  • Sea salt

Method

Cut the onion into eight wedges, cut the carrots widthways into sizeable slices and crush the clove of garlic.Lightly fry the onion wedges and carrot slices with the garlic until they start to brown, and place to one side. Lightly fry the chicken breasts until brown all over. Place the chicken breasts in the centre of a baking dish and arrange the vegetables around the edges. Boil the chicken stock, mix with the white wine and pour over the chicken and vegetables. Season with salt and black pepper. Cook in a preheated oven at 200C for 40 mins, turning the chicken and vegetables after 20 minutes. Separate the tarragon leaves from the stalks. Warm the double cream and stir in the tarragon leaves as it starts to simmer. Serve the sauce on top of slices of chicken breast and vegetables.

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