CHICKEN
TARRAGON STEW
Kycklinggryta med dragon
2 chicken breast fillets, each approx 5 oz
1 tablespoon butter or margarine
2 teaspoons smoked paprika
¾ cup strained tomatoes
2 tablespoons tomato paste
1/3 cup low-fat crème fraîche
2 tablespoons fresh chopped tarragon
1 tablespoon fresh lemon juice
Finely chop onion and garlic. Cut the chicken in
suitable mouthful-sized pieces. Heat up the fat in a frying pan and sauté onion
and garlic for 2 to 3 minutes until it starts to become tender. Add smoked
paprika, strained tomatoes, tomato paste and chicken, lower the heat and put a
lid on. Simmer for about 15 minutes until the chicken is done.
Kycklinggryta med dragon
4 servings
1 onion
2 garlic cloves2 chicken breast fillets, each approx 5 oz
1 tablespoon butter or margarine
2 teaspoons smoked paprika
¾ cup strained tomatoes
2 tablespoons tomato paste
1/3 cup low-fat crème fraîche
2 tablespoons fresh chopped tarragon
1 tablespoon fresh lemon juice
Stir in the crème fraîche, tarragon and lemon juice
and simmer on medium heat for another 2 minutes. Remove from heat and serve
immediately with boiled rice. You can easily double the recipe and freeze the
casserole or keep it in the fridge for up to 2 days.
Enjoy!
Bella
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