Lemon tarragon chicken on corn rice

4 servings

Ingredients

Quantity Ingredient
1 kilograms Tegel Chicken drumsticks or thighs; fresh or frozen
1 500 gram jar Chicken Tonight Creamy Lemon simmer
; sauce
1 teaspoon Chopped fresh tarragon; or 1/2 teaspoon
; Greggs tarragon
1 Red onion; sliced
Juice and zest of 1 lemon
1 tablespoon Flour
1 teaspoon Greggs lemon pepper seasoning
2 tablespoons First Choice olive oil
Uncle Ben's boil-in-the-bag rice
425 grams Watties corn kernels; drained
½ Red pepper; chopped

Directions

CHICKEN

RICE

Chicken:

Place the chicken onto a tray, dust with the flour and sprinkle with the lemon pepper.

Heat the oil in a saut‚ pan. Add the chicken and brown over a medium-high heat, turning occasionally.

Add the onions, lemon juice and zest and the simmer sauce.

Cover and simmer for 15-20 minutes until the chicken is cooked (no pink juices) and the sauce rich and creamy.

Add the tarragon.

Rice:

Cook enough rice for 4 people.

Place 1 tablespoon olive oil into a saut‚ pan or wok. Add the pepper, corn and rice. Stirfry until hot.

Serve onto heated plates topped with the chicken and lemon tarragon sauce.

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