Yes, yes, yes, yes, yes, YES

It’s officially winter, so a ‘winter warmer’ must be in order. And since in winter I am generally grouchy and irritable, I need a dish that can please me on many levels. Perhaps you are the same, so I offer you this chicken & tarragon one-pot recipe to try.

Here are some of the reasons it makes me happy…
Chicken and pasta (kids favourites, so will be eaten without any objection at all), one pot (mummy’s favourite), vegie smuggled zucchini, carrot, onion and peas (for an uber-mummy moment), suits everyone (you can even blend it up for baby food), freezes well (for up to 2 months).

It contains wine too. I tell you not as a warning (since it cooks away for 20 minutes before serving, so you’re unlikely to intoxicate your kiddies), but to give you permission to open a bottle on a mid-week night when you wouldn’t normally feel it justified.

chicken and tarragon one pot winter warmer by vegie smuggers

Chicken, tick; pasta, tick; vegies, tick; one pot, tick.

Chicken & tarragon one-pot

1 tbsp olive oil
500g chicken thigh fillets, trimmed, cut into 2-3 even pieces
1 red onion, chopped
1 large carrot, peeled, chopped
1 large zucchini, chopped (peeled first, if your kids hate green)
2 garlic cloves, crushed
2 cups chicken stock
1 cup white wine
2x10cm peelings of orange zest (use a vegetable peeler to do this)
1 tbsp chopped tarragon
1 cup rissoni
¾ cup frozen peas

Heat the oil in a large saucepan over medium heat. Add the chicken and brown for 2–3 minutes on each side to get golden patches. Remove and set aside.

Reheat the pan over medium heat and cook the onion and carrot for 2 minutes then add the zucchini. Cook for another couple of minutes until the vegies are softening then add the garlic for another minute.

Add the stock, wine, orange zest and tarragon. Season with black pepper. Bring to the boil, return the chicken to the pan, reduce the heat and simmer for 10 minutes. Add the pasta and peas and cook until the pasta is tender and the chicken is cooked through (about 8 minutes).

Remove and discard the orange zest before serving. Cut the chicken into pieces to suit your kids.

SERVES 2 ADULTS & 2 KIDS.

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13 Responses so far »

  1. 1

    Liz said,

    Hi Wendy,

    Thanks for your amazing blog and cookbook. I have tried out several of your recipes on my daughter Lola and they go down a treat. She especially loves Adam’s Bolognaise sauce. I’m going to test out this one pot chicken and take it over to a friend who has just acquired a newborn baby.

    Cheers,

    Liz

    • 2

      wendyblume said,

      Thanks Liz – always thrilled to hear that the recipes are helping people. Getting the kids to eat their vegies is totally possible – it just takes a tiny bit of effort, so well done for pursuing the recipes!

  2. 3

    Erin said,

    yum, always looking for recipes that use risoni, thanks 🙂

  3. 4

    Emma said,

    Hi Wendy, thanks for this wonderful recipe and your blog – they are fantastic. Family loved this dish, the addition of orange really makes it. I also added some chopped pancetta as my kids will eat anything with a bit of bacon in it!

    Love your work, Emma

  4. 5

    Tami Bird said,

    I have a heap of dried Tarragon. I know fresh is best but thought perhaps I could substitute. Can you recommend the appropriate quantity of dried?

    • 6

      wendyblume said,

      Hmmm, I’m not a massive fan of dried tarragon but the general rule is to use a third of the quantity of fresh, so try that. It also tastes great with fresh thyme, in case you want to try that instead.

      • 7

        Tami Bird said,

        I must say I’m not a fan of the pungent smell of the dried tarragon. We bought it for a curry but only came in a huge bag and the smell penetrates through the tupperware! I think I might give the thyme a go as I have that in the garden.

        Thanks 🙂

  5. 8

    Lisa said,

    Just went to buy tarragon – haven’t used it before but there were flowers on it and it looked quite wilted. Think we have thyme at home so will substitute that instead. Any other herb suggestions in case we don’t have any once I get home…? I defrosted chicken this morning but had no idea what to do with it and have had this recipe on my to do list for months, so am quite excited to try it 🙂 Bet Mr 1 will love it for his dinner tomorrow night!! (fingers crossed for Mr almost 4 who isn’t a fan of his food being all mixed together).

    • 9

      wendyblume said,

      The thyme is delicious, but I think parsley would also be good. Or basil, too. Maybe I’d try a mix of those two. Let me know how you go!

      • 10

        Lisa said,

        Lemon basil was the only thing the bandicoot hasn’t ruined in our herb garden so that’s what we used. Was yummy 🙂 Also realised half way through cooking that I didn’t have enough risoni so added soup pasta as well which seemed to work. Will have to try again once the pantry is stocked again. Looking forward to seeing what my boys think of it tonight!

      • 11

        wendyblume said,

        Lemon thyme would be nice – bit more citric tang. Hope they like it! x

      • 12

        Lisa said,

        Mr 1 couldn’t get enough! Used his spoon, his fingers, let me feed him… LOVED it! Thanks for another cracker recipe for the whole family. If we serve it enough, Mr nearly 4 will come around, right?!

      • 13

        wendyblume said,

        eventually. Or maybe not. I hear of lots of dads who are the fussiest member of the family!


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