Chicken stew with tarragon

av Fattig.student


Chicken stew with tarragon


  • 1 dl rice
  • 1 clove garlic
  • ½ x yellow onion
  • 1 tbsp sun-dried tomatoes in oil
  • 200 g chicken breast
  • 1 tsp tarragon
  • ½ tsp red pepper
  • ½ tsp dijon mustard
  • 1 ½ dl cream
  • 10 x kalamata olives
  • ¼ x cucumber
  • 20 g lamb's lettuce


  1. Boil rice according to the instructions on the package.
  2. Mince the garlic and cut the onion. Transfer to a frying pan together with sun-dried tomatoes and a bit of the oil from the jar, and fry until the onion turns soft.
  3. Cut the chicken fillet into preferred size, and fry in the frying pan together with the onion until the chicken has a golden crust.
  4. Add the tarragon, paprika and dijon mustard and let it cook for a minute before adding the whipped cream and whole kalamata olives. Let it simmer for at least 10 minutes.
  5. Cut cucumber and mix it in a bowl with lamb's lettuce to make an easy and tasty side salad.
  6. Add salt and pepper to taste and serve the chicken stew with the rice and the salad.