![]() ![]() Although this makes pairings difficult, it’s certainly not impossible. Then add some diced cooked pancetta, smoked bacon or chorizo sausage for a great lunch time dish, serve on fresh rocket drizzled with balsamic vinegar and a light olive oil, season with freshly milled black pepper.We won’t lie, vegetables tend to make rather awkward companions for wine, especially when served on their own without a meat or fish accompaniment. If you wish you can serve this as a separate course another time by eliminating the chives and using chopped red onion lightly sautéed in olive oil. Season with cracked black pepper and chopped fresh chives. Try this simple vegetable dish which will complement your Tarragon Chicken, it is so easy to prepare.īoil enough Charlotte potatoes or the new seasons Jersey Mids in salted water until slightly over cooked, gently crush and add some virgin olive oil and a little unsalted butter to soften, to your taste.Īt the same time cover some petits-pois style peas and young broad beans with boiling lightly salted water, cook until tender, drain and add to the hot potatoes. ![]() Hunter Style Potatoes with Peas, Broad Beans and Chives: A good wine with the right food is an experience best shared. ![]() Serve with the Chablis of your choice from our recommended list, slightly chilled of course but not too cold as this masks the delicate flavours of the wine.Įnjoy at a slow pace and think of the craftsman ship of the wine producer, the natural process of the wines creation and really enjoy the experience. If you wish to BBQ then the sauce can be made in-doors with chicken being cooked outside on the BBQ, but always make sure the coals are reduced to hot embers first and the chicken is cooked slowly and completely. Home baked bread or rustic breads are a must with this dish especially if served out-doors on a spring, summer or warm autumn evening. Remove and serve individually or in a buffet presentation with Hunter Style Potatoes, see below or a crisp fresh mixed leaf salad with rocket and/or watercress for a peppery finish. Return the chicken breasts to the sauce and simmer until heated through, but still tender.Strain through a fine sieve and return to the cleaned pan.Return to the heat and gently simmer until a thickened consistency.Simmer now for 5/7 minutes, remove from the heat and add the cream, stirring to avoid separating.Ědd the chicken stock and tarragon and season with black pepper – no salt as there will sufficient in the chicken stock.In the same pan gently sweat off the onions in the now chicken flavoured oil and butter until soft, do not brown. ![]()
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