Today was a bit of a rush, I have had my hair ‘done’, which is great, but takes aaagggess….
I have 4 Chicken Thighs I have wrenched out of the freezer, so fancied Tarragon Chicken, will make some Onion Rice to have it with 😋
For the rice, I gently fry half a finely diced onion, then I add a mug of brown rice and 2 and a half mugs of water and a good shake of mixed herbs, bring to the boil, simmer for 2/3 minutes then turn off the heat and put on a tight lid and leave to absorb.
Whilst this is steaming, I start the Tarragon Chicken by peeling and finely dicing a medium onion, and cut the cheicken thighs each into 4.
In a pan, I gently fry the onion, till translucent and then add the chicken, stir and coat and cook till almost done.
Into the pan add a good third of a pot of double cream.
A bunch of finely diced tarragon, salt and pepper to taste.
Spoon over the rice and enjoy 🤗