Aaron Bertelsen s creamed chicken recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Aaron Bertelsen s creamed chicken By You Magazine - February 9, 2020 This creamed chicken recipe was born one summer weekend when my friend Elizabeth Metcalfe was visiting. After a busy day working up our appetites, we went to the garden to pick vegetables and herbs for supper and made up this recipe. It is a perfect example of how a few simple ingredients can combine to create something far greater than the sum of its parts. It is important to allow plenty of time to first brown the chicken, then for the cream and wine to reduce as this will intensify the flavour of the herbs. Use a good heavy pan that can sit on the stove and go in the oven. I like to serve this with green vegetables and some new potatoes that I can crush into the sauce. Andrew Montgomery SERVES 4 PREP TIME 20 minutes COOK TIME 1 ¼ hours 1 tbsp olive oil 25g butter 8 chicken thighs handful green herbs, coarsely chopped, plus extra to garnish (parsley, tarragon, chervil and lovage will all work beautifully, but if using lovage, go easy as the flavour is so strong) thyme sprig 300ml double cream 600ml white wine salt and pepper 1. Preheat the oven to 200C/180C fan/gas 6. 2. Heat the oil and butter in a heavy, ovenproof frying pan over a medium heat. Add the chicken thighs skin-side down and fry for about 15 minutes, turning them once, until they are well-browned all over (otherwise the finished dish will look too pale). 3. Place the herbs on top of the chicken then pour over the cream and wine. Season with salt and pepper. Bake in the oven, uncovered, for 1 hour – it’s important to do this without a lid so that the sauce can reduce; the finished sauce should have a custard-like consistency. 4. Serve the creamed chicken garnished with extra chopped green herbs. Growing tarragon It may not be the best-looking herb in the container garden but, for me, tarragon is one of the most useful. There is only one species to grow: French tarragon (Artemisia dracunculus). Avoid Russian tarragon (Artemisia dracunculoides) at all costs: it may grow faster, but it is tough and lacking in flavour. Tarragon is a perennial, but it will need some protection to get through winter. Buy Aaron’ s fabulous new book with a 20 per cent discount Grow Fruit and Vegetables in Pots: Planting Advice and Recipes from Great Dixter will be published by Phaidon Press Ltd on 7 February, price £24.95. To order a copy for £19.95 with free p&p until 2 March call 01603 648155 or go to mailshop.co.uk. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved