Chef Gary O'Hanlon joins Ciara with this week's simple recipe - Chicken Fricassee 

 Serves 4 

Ingredients 

2 chicken breasts, sliced 

Drizzle vegetable oil  

Salt & white pepper 

1 white onion, finely chopped  

2 cloves garlic, crushed 

2tsp dried tarragon 

70ml dry white wine  

270ml cream 

1 knorr chicken bouillon cube   

Method 

Heat a heavy based frying pan 

Season the chicken well, add a drizzle of oil to the pan then add the chicken 

Brown the chicken then add in the garlic and onions and sauté. (some recipes would call for the chicken not to be browned but I like it)  

Season well. 

Once the onion has softened add in the tarragon and sweat for 2 mins. 

Now add in the wine & bouillon cube and reduce by half followed by the cream. 

Reduce the cream until you’ve got your desired consistency, adjust seasoning. 

Serve with rice. 

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