Chicken with Grapes and Tarragon Sauce
recipe
Chicken with Grapes and Tarragon Sauce
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A fragrant and light chicken dish to serve with basmati rice
Ingredients
- 1 TBSP vegetable or sunflower oil
- 4 x boneless, skinless chicken breasts, preferably free range
- 2 shallots (or one small onion), finely chopped
- 200ml dry white wine
- 300ml good quality chicken stock
- sea salt and black pepper
- 150g red or black grapes, deseeded
- 1 heaped TBSP chopped fresh tarragon
- 250g mixed wild and basmati rice
- steamed green vegetables, as accompaniment
Serves:
4
Preparation:
20
Cook Time:
30
Total Time:
50min
Directions
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- Heat the oil in a large frying pan and quickly brown the tops of the breasts, then remove to a plate on the side. Fry the shallots or onion until soft but not coloured, about minutes, then add the wine and bring to the boil, scraping up any bits from the bottom of the pan. Reduce by about one half then add the stock, season with salt and pepper and bring to the boil. Return the chicken to the pan, turn down the heat, cover and simmer gently until the chicken is done, about minutes.
- Meanwhile, cook the rice according to instructions on the packet.
- Remove the chicken and keep warm. Boil the sauce until slightly thickened, taste for seasoning then add the grapes and tarragon, stirring until just heated through.
Source: Terry Farris
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