1 Onion, finely chopped (s)
1 Knorr chicken stockpot
1.5 Tsp Dried tarragon
1 Tbsp. Dijon mustard
1 Tbsp. Tomato puree (s)
125mL White wine vinegar
125g Mushrooms (s)
360g Chicken thighs, cut into chunks (p)
S & P
In a frying pan, sprayed with frylight, cook the chicken until browned, remove & set aside.
Cook the onions until soft, add the mushrooms, stockpot, mustard and white wine vinegar, return the chicken to the pan, and cook on a medium heat for 20 mins.
Remove from the heat & add the quark, (previously removed from the fridge & allowed to come to room temperature) 1 tbsp at a time & mix before adding more, sprinkle with the tarragon & serve.
Credit: Pete’s Recipe Book
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