Chicken braised with tarragon, witlof and leeks

Chicken braised with tarragon, witlof and leeks

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Kick off the June long weekend with this winter warmer.

The ingredient of Chicken braised with tarragon, witlof and leeks

  1. 1 tablespoon olive oil
  2. 4 (about 800g-1kg) chicken thigh cutlets
  3. 1 large leek, washed, trimmed, cut into 4 pieces
  4. 2 witlof, halved lengthways
  5. 2 garlic cloves, thinly sliced
  6. 1/2 cup (125ml) dry white wine
  7. 2 fresh bay leaves
  8. 2 tablespoons tarragon leaves
  9. 1 cup (250ml) Massel chicken style liquid stock
  10. 4 large silverbeet leaves, washed, centre stalk removed
  11. Crusty bread, to serve

The instruction how to make Chicken braised with tarragon, witlof and leeks

  1. Preheat oven to 180u00b0C. Heat oil in a large flameproof casserole dish over medium-high heat. Add chicken and cook for 2-3 minutes each side or until well browned. Transfer chicken to a plate and season with salt and pepper. Pour off excess fat from pan, leaving about 1 tablespoon.
  2. Add leek and witlof to the pan and cook for 2 minutes each side or until light golden. Add the garlic and cook for 30 seconds. Add the wine, bay leaves and half the tarragon and cook for 2 minutes. Add the chicken stock and return chicken to pan. Sprinkle with remaining tarragon.
  3. Bring to the boil. Remove from heat and cover with a tight-fitting lid. Bake in preheated oven for 20 minutes or until chicken is just cooked through.
  4. Add the silverbeet to the pan, tucking in under chicken. Bake for a further 5-10 minutes or until chicken and silverbeet are cooked through. Serve chicken and vegetables in a large shallow bowl with some of the stock poured over and with slices of crusty bread.

Nutritions of Chicken braised with tarragon, witlof and leeks

fatContent: 408.212 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 2 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent:
cholesterolContent: 42 grams protein
sodiumContent:

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