Recipe: Creamy Tarragon Chicken

This is a nice dish, that both me and my brother enjoy very much. My brother (17 years old now) has always been fairly anti-alchohol, most likely due to me drinking from a young age and from occasionally seeing his big sister drunk/ hungover. He never liked the taste of booze, buuuut he has now disovered cider. Oh dear. He likes cider now. Well at least he's a proper west country lad! And you can use the 200ml of cider in the recipe, and then drink the rest of the bottle whilst your'e cooking!! Y'know it's funny seeing my little broher turn into an adult- he's learning how to drive now as well. I think it is impressive how quickly he is learning how to drive, but seriously I am not getting in a car with him again until he's fully qualified, i think my life flashed before me a couple of times last time he drove me to work, Lol!



Creamy Tarragon Chicken (serves 2)



2 tbsp butter

1 white onion, finely diced

2 garlic cloves, crushed

1 carrot, peeled and diced

2 chicken breasts, diced

200ml dry cider

60g diced sugar snap peas

200ml chicken stock

60g Philadelphia

Handful chopped fresh tarragon

Salt and pepper to taste



1. Fry the onions, garlic and carrot in the butter, covered, for 5 minutes. Add the chicken, and fry for a further 5 minutes, uncovered.

2. Add the cider, and cook for a further 5 minutes. Add all the other ingredients, and cook for a further 20 minutes. Season to taste and serve!