Tarragon Chicken with Roast Pumpkin

Tarragon Chicken with Roast Pumpkin

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, June 17, 2018.

Marinate the chicken in the tarragon blend ahead of time for even more flavour.


Ingredients

Roast Pumpkin

  • 2 carrots
  • 1 red onion
  • 1 Tbsp thyme
  • 800g pumpkin
  • ½ Tbsp wholegrain mustard
  • Drizzle red wine vinegar
  • Drizzle olive oil

Tarragon chicken

  • 1 courgette
  • 600g chicken breasts
  • 2 Tbsp tarragon blend
  • ¼ savoy cabbage
  • ½ cup white wine or stock
  • ½ cup chicken stock
  • 125g sour cream

To serve

  • 25g almonds

Steps

  1. Preheat oven to 220oC. Line an oven tray with baking paper. Cut carrots into 1cm batons; cut onion into 1cm wedges; finely chop thyme leaves. Toss all with pumpkin and a drizzle of oil on prepared tray. Season and roast for about 25 minutes until tender. Turn once during cooking.
  2. Shred cabbage until you have about 3 cups worth and set aside. Grate courgette and set aside. Pat chicken dry and cut into 2cm slices widthways. Season and toss in a bowl with tarragon blend and a drizzle of olive oil.
  3. Heat a large dry fry-pan on medium-high heat. Cook almonds for about 2 minutes until golden and toasted. Set aside and return pan to heat with a drizzle of oil. Cook chicken for about 2 minutes each side, until just cooked through. Remove from pan and set aside.
  4. Add a drizzle of oil to the pan and cook cabbage for 2-3 minutes until starting to soften. Add wine/first measure of stock to pan and cook until liquid is almost evaporated, 1-2 minutes. Add second measure of stock and chicken (along with any resting juices) and cook a further 1-2 minutes, until slightly thickened.
  5. Remove pan from heat and fold through grated courgette and sour cream, until combined. Season to taste. When veggies are cooked, add mustard, vinegar and olive oil to tray. Toss to combine and season to taste.
  6. To serve, divide roasted vegetables between plates and top with tarragon chicken and a sprinkle of almonds.

Nutritional Information

Energy 1820 kj
435 kcal
Protein 35.9g
Carbohydrate 18.5g
Fat 23.4g