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Lemon Tarragon Chicken on Corn Rice

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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 ts Chopped fresh tarragon; or 1/2 teaspoon
; Greggs tarragon
1 Red onion; sliced
Juice and zest of 1 lemon
1 tb Flour
1 ts Greggs lemon pepper seasoning
2 tb 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
RICE
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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