Chicken with tarragon and lemon
3 onions peeled and diced
5 cloves garlic, peeled and finely chopped
1 tablespoon olive oil
1 knob butter
10 (1kg) chicken thighs, skinned
1 large glass dry white wine
Zest of one lemon
2 chicken stock cubes
1 tablespoon fresh French tarragon leaves, chopped
3 heaped teaspoons cornflour
Juice of half a lemon
Salt and pepper to taste.
Sauté the onions and garlic.
Place the chicken thighs in the pan and cover with the wine, a mug of water, add the lemon zest, stock cubes, tarragon leaves and bring to a very gentle simmer.
Cook for two hours on the smallest gas ring, on a heat diffuser, on the lowest setting on an electric ring or in the oven on a very low temperature.
Remove the chicken thighs.
Slake the cornflour with a little water and whisk into the juices in the pan until thickened. Add the lemon juice and season to taste.
Pour over the chicken.
Accompanied by some green vegetables and rice or potato, this is enough for 10 portions and freezes well to make dishes for the future when you want something without slogging in the kitchen. Just de-frost in the fridge overnight and then heat in the microwave on a low/medium power.
Dried tarragon will also work well but use about a heaped teaspoonful.