| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Jude2 |
4 |
Servings |
INGREDIENTS
| 1 |
kg |
Tegel Chicken drumsticks or |
|
|
thighs fresh or frozen |
| 1 |
|
500 gram jar Chicken Tonight |
|
|
Creamy Lemon simmer |
|
|
sauce |
| 1 |
t |
Chopped fresh tarragon, or |
|
|
1/2 teaspoon |
|
|
Greggs tarragon |
| 1 |
|
Red onion, sliced |
|
|
Juice and zest of 1 lemon |
| 1 |
T |
Flour |
| 1 |
t |
Greggs lemon pepper |
|
|
seasoning |
| 2 |
T |
First Choice olive oil |
|
|
Uncle Ben's boil-in-the-bag |
|
|
rice |
| 425 |
g |
Watties corn kernels |
|
|
drained |
| 1/2 |
|
Red pepper, chopped |
INSTRUCTIONS
Chicken Place the chicken onto a tray, dust with the flour and
sprinkle with the lemon pepper. Heat the oil in a saut pan. Add the
chicken and brown over a medium-high heat, turning occasionally. Add
the onions, lemon juice and zest and the simmer sauce. Cover and
simmer for 15-20 minutes until the chicken is cooked (no pink juices)
and the sauce rich and creamy. Add the tarragon. Rice Cook enough
rice for 4 people. Place 1 tablespoon olive oil into a saut pan or
wok. Add the pepper, corn and rice. Stirfry until hot. Serve onto
heated plates topped with the chicken and lemon tarragon sauce.
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