It has been awhile since my last post, but this recipe is surely one to make up for it. This is a great recipe to roast boneless skinless chicken thighs. If you want to substitute it for whole thighs with the skin on, I would suggest the following method. Make sure that before you add everything into your pan, turn up the heat, and fry your chicken thigh skin side down. You need to ensure that you render the fat, and make the outside crispy. Otherwise, at the end of you dinner it is going to taste slimey and bad.
However, whichever form of chicken you will be using, this is a really lovely and creamy dish. I served it on a bed of rice, I made sure that the rice was nice and fluffy. I used the most common British method of cooking the rice in too much water, and straining it when it is finished.
Calories per serving: 591
Creamy Tarragon Chicken Thighs with Pak Choi
This a fusion of French, with an Asian inclusion of the Pak Choi. The creaminess makes this more of an indulgent dish, rather than healthy and light.
- 1 Pak Choi
- 4 Boneless Skinless Chicken Thighs
- About 30 leaves - Tarragon (I have posted a photo of the pre-oven result, and about that much is good, However, it is not prescriptive and you can add more or less as you please)
- 1 Chicken Stock cube
- 175 mls water
- 175 mls Heavy cream
- ½ tsp of mustard
- ½ tsp of creamed horseradish
- 4 Slices of streaky bacon
- 50g button mushrooms
- ½ cup chopped onions (½ to a ¼ of a medium onion)
- 5 cloves of Garlic
- Step 1 Pre-heat your oven to 180c and get a casserole dish ready. I used a square medium sized dish. Chop your bacon into small chunks, your button mushrooms into quarters, and dice your garlic.
- Step 2 On the top of the hob, place your casserole dish, add a little oil, and start to fry your bacon. When it gets to ¾ complete, add your mushrooms, garlic, and onions. You need to cook that down so that it reduces and leaves room for your chicken. You need to make sure that it is essentially 100% cooked, and ready to go into the oven.
- Step 3 Remove everything from the casserole dish, and put your chicken thighs in, and sear the outside. Add all of your ingredients and remove from the heat.
- Step 4 In a heat-proof water measuring cup, crumble in the chicken stock cube, and add your boiling water. Ensure that the chicken stock cube dissolves fully. Add your mustard, cream, and horseradish and stir well. Place your tarragon over your chicken, and pour over the sauce (pour as much as you think you may wish to have less).
- Step 5 Put your casserole dish into a middle rack in the oven, and bake for 30 minutes. While it baking, chop the ends off of the pak choi and put to the side. After 30 minutes, take a eye to the dish and add the pak choi and bake for a further 8 minutes.
- Step 6 While the chicken is baking, prepare your side dish if you wish to do so.
- Step 7 Let it sit for about 5 to 7 minutes to stop bubbling and serve.