Chicken and tarragon is a fantastic combination. This takes only 25 minutes to prepare and is bursting with flavour. Check it out.
5 chicken thighs or legs or a combination of both
2 tsp of coconut oil
1 large onion thinly sliced
Handful of fresh tarragon
100ml chicken stock (ideally homemade)
8 chestnut mushrooms chopped
Pink salt and freshly ground black pepper
4 parsnips peeled and chopped
2 garlic cloves crushed or finely chopped
Knob of butter
Place the parsnips into a saucepan of water and then simmer for about 15-20 minutes until soft. This should be done perfectly by the time the chicken has finished.
Heat the coconut oil in a pan on a medium heat and add the chicken skin side down and cook for 5 minutes until lightly browned. Now add some salt and pepper before turning the chicken over and cooking for another 1-2 minutes.
Add the onions and the tarragon, stir through coating it in all the oil and juices from the chicken, cover and cook for 5 minutes. Now add the stock, stir the onions again and then cover once more and cook for another 5 minutes.
Add the mushrooms, stir through and cook for another 5 minutes until everything is cooked and the onions have browned nicely.
Turn the heat down to the lowest setting and remove the lid. Now drain your parsnips, add the butter and garlic and mash it until nice and creamy.
Job done, serve and enjoy 🙂
Other serving suggestions include white rice, cauliflower rice or sweet potato mash.