Creamy Chicken & Mushroom with Tarragon
10 Minutes
2 SERVINGS
INGREDIENTS
Chicken- Chicken Thigh
- 2 Sadia Chicken Thigh
- 20ml cooking oil
- 1 medium onion (diced)
- 120g button mushrooms (sliced)
- 150ml chicken broth
- 90g heavy cream
- 20g grainy mustard
- 1 Tbsp fresh tarragon (chopped)
- Salt & black pepper to taste
METHOD
- Pat Sadia Chicken Thigh dry and season generously with salt and pepper. Spray lightly with cooking oil.
- Place in the air fryer basket, skin side up. Cook for 18-22 minutes at 180°C, flipping halfway, until the skin is golden and crisp.
- While the chicken is air frying, heat cooking oil in a skillet over medium-high heat. Add the mushrooms and onion, and sauté for 3-4 minutes, until softened.
- Add chicken broth, heavy cream, mustard, and tarragon. Simmer until reduced by half, stirring occasionally.
- Taste and season with salt and pepper. If needed, whisk in the cornstarch slurry to thicken.
- Return the cooked chicken to the skillet and coat well with the sauce. Once evenly coated, serve immediately.
Chicken Thigh
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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