Peppered Tarragon Chicken

A recipe by Gary Rhodes

Create a culinary smash with stir-fried chicken on a bed of garlic mash.

This stir-fried dish, with its fiery flavour of black pepper, is slightly mellowed by the creamy garlic potatoes.  The contrast of texture works extremely well and it can be enjoyed at any time of year – the stir-fry being light and summery, while the mashed potato adds a more warming element.

Serves:  4

Ingredients:  Potatoes:  1 ½ lb (675g) potatoes, peeled and quartered (Maris Piper are great for mashing); salt and pepper; 3-4 garlic cloves, crushed; 3-5fl oz (85-150ml) double cream; knob of butter; splash of milk, optional

Chicken:  4 skinless chicken breasts, cut into thin strips; salt and freshly ground black pepper; 1 tbsp olive oil; knob of butter; squeeze of lemon juice; 1-2 tbsp chopped tarragon

  • To make the potatoes, boil in salted water until cooked.  Drain and mash until smooth.  Add garlic to cream (the more cream, the richer the finish) and warm through.  Add garlic cream to potatoes with a knob of butter, then season.  If you prefer potatoes to be looser, add a good splash of milk.  Keep warm.
  • To make the chicken, season strips with a pinch of salt and plenty of black pepper.  Heat oil, add the chicken and stir fry on a high heat to seal, giving a golden brown finish.  Add the butter and fry for a further 2-3 minutes until chicken is cooked and tender.
  • Just before serving, add the lemon juice and tarragon to the chicken.  Serve on a bed of garlic mash with the orange and mushroom salad.

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