Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 40 minutes
Ingredients (for 4 people) :Method: Heat a large non-stick frying pan to a medium heat and add the oil.
Next add the chicken pieces and sear all over in the oil.
Now add the onion and cook for a further minute, then add the remaining chopped vegetables.
Stir all whilst cooking to combine and stir frequently for another minute.
Next add the wine and simmer until reduced by one third.
Once this is reduced add the stock and bring all to a gentle simmer.
Cook uncovered, stirring from time to time for 8 minutes until the chicken and vegetables are tender.
Lower the heat and stir in the cream, then add the tarragon and season to taste.
Whilst the stew is cooking, blanch the pasta in salted simmering water to cook through until tender.
This should take around 12 minutes, then drain in a colander.
To serve, add the pasta to the warmed stew and stir all together to combine.
Season to taste and serve in warmed serving dishes.