6 boneless chicken thighs, skinned & halved
1 onion, roughly chopped
2 garlic cloves, finely chopped
9fl oz/255ml chicken stock
1 level tbsp tomato puree
3 sprigs of fresh tarragon, plus an extra sprig to garnish
Salt & Pepper
2 tomatoes, deseeded & roughly chopped
4oz/ 113g button mushrooms
10oz/ 283g dried long grain rice, to serve
1. Place a frying pan sprayed with Fry Light over a medium heat. Add the chicken & onion & stir-fry for 5 minutes until the chicken is browned.
2. Add the garlic, stock, tomato puree & tarragon, then season. Bring to the boil, cover & simmer for 20 minutes or until the chicken is cooked through.
3. Discard the sprigs of tarragon & stir in the mushrooms & tomatoes. Simmer for 10 minutes.
4. Cook the rice according to the packet instructions & drain well. Meanwhile. finely chop half the extra tarragon & serve.
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