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tarragon pesto in chicken with crème fraîche

Serves 4

Ingredients
1 onion, finely chopped
2tbsp / 2 x 15mlsp olive oil
4 chicken breasts, skin on
6tsp / 6 x 5mlsp Stark Naked Tarragon Pesto
2tbsp / 2 x 15mlsp dry vermouth
4floz / 100ml chicken stock
1tsp / 5mlsp cornflour
4tbsp / 4 x 15mlsp crème fraîche

Cooking instructions
Fry the onion in the oil until softened. Lift out with a slotted spoon and set aside.

Meanwhile, cut a slit into each chicken breast and spread 1tsp / 5ml tarragon pesto into each. Press edges to seal. Fry the chicken breast in the oil until lightly browned.

Pour over the vermouth and stock and add onions to the pan. Cover and simmer for 20 minutes.

Stir the cornflour with a little cold water to form a paste. Stir into the crème fraîche.

Lift the chicken out of the pan. Pour the pan juices into the crème fraîche. Stir well, pour back into the pan and heat, stirring all of the time until piping hot. Stir in the rest of the tarragon pesto, and seasoning. Spoon over the chicken and serve with potatoes or rice and green beans.