{"id":1615,"date":"2010-08-26T09:07:00","date_gmt":"2010-08-26T09:07:00","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=1615"},"modified":"2010-08-26T09:07:00","modified_gmt":"2010-08-26T09:07:00","slug":"recipe-chicken-with-tarragon-and-cream","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2010\/08\/26\/recipe-chicken-with-tarragon-and-cream\/","title":{"rendered":"Recipe | Chicken with tarragon and cream"},"content":{"rendered":"

\"\"<\/a>In this week’s random ingredient generator game<\/a>, there were – as ever – plenty of appealing options. It was a miserable day, so suggestions of cauliflower<\/a>, chorizo<\/a>, and aubergine<\/a> were particularly enticing, but in the end it was Clive Coombs’ simple recommendation of tarragon<\/a> that swung it. It’s such a simple and somewhat old-fashioned dish, this, but on an evening that felt like autumn had come early, it hit the spot.<\/p>\n

Serves 2
\n<\/span>A knob of butter
\nA small onion, peeled and finely chopped
\nA stick of celery, trimmed and chopped
\nA clove of garlic, peeled and sliced
\nA good glug of Marsala wine
\nA handful of mushrooms, sliced
\n2 chicken breasts, cut into chunks
\n100ml double cream
\nA tablespoon or so of chopped tarragon
\nSalt and pepper<\/p>\n

– Melt the butter in a saucepan and add the onion, celery and garlic. Season with salt and pepper, cover and sweat gently for 10 minutes.<\/p>\n

– Add the Marsala and simmer, uncovered, until reduced a little. Throw in the mushrooms and simmer gently for 5 minutes, stirring occasionally. Add the chicken and stir for a minute or so before adding the cream. Bring to a boil and simmer very gently for 10 minutes, stirring now and then. Finish with the tarragon and serve. Wild rice is a good side.<\/p>\n

\n

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In this week’s random ingredient generator game, there were – as ever – plenty of appealing options. It was a miserable day, so suggestions of cauliflower, chorizo, and aubergine were particularly enticing, but in the end it was Clive Coombs’ simple recommendation of tarragon that swung it. It’s such a simple and somewhat old-fashioned dish, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[43,150,210,773,853],"class_list":["post-1615","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-autumn-supper","tag-chicken","tag-cream","tag-tarragon","tag-wild-rice"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-q3","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/1615","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=1615"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/1615\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=1615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=1615"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=1615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}