Tarragon and Mushroom Chicken Tagliatelle

Everyone needs an easy to cook tasty go-to dish for lazy evenings, and this one ticks all the boxes. I actually cooked this recipe last week after a long day at work. Couldn't be bothered with thinking about dinner, and wanted something that didn't require much time or any special ingredients. The prep time was 10 minutes, and cooking time 35; overall it took me only 45 minutes to get this baby on my plate, and boy was it packed with flavours!


Serves 2


Ingredients:

- 200g of Tagliatelle
- 2 Chicken Thighs
- 1 Onion
- 1 large clove of Garlic
- 4 to 5 Button Mushrooms
- 1 glass of White Wine
- 1/2 cube of Chicken Bouillon
- 1/2 liter of Hot Water
- 5 stalks of Tarragon
- 2 tbs of Crème Fraiche


Start by chopping the onion, crushing the garlic clove, and dicing 3 of the button mushrooms very finely.

Heat up a large pan, add some olive oil, and throw in the chopped ingredients together with the chicken thighs. Cook the thighs until the skin turns golden.

Add the glass of white wine, let the alcohol evaporate for about 2 minutes, and then add in 4 stalks of tarragon, the hot water and the half cube of bouillon (normally one Knorr cube has to be diluted in 1/2 litre of hot water, but here the cube is only used as an enhancer so the bouillon is actually very diluted).

Let the chicken simmer on medium heat for half an hour.

Chop the remaining 2 mushrooms in slices. 10 minutes before the end, take the chicken thighs out, remove their bones and shread the meat in smaller pieces. You can now add the meat back in, as well as the crème fraiche and sliced mushrooms. Adjust seasoning if needed, and start cooking your pasta.

Once the pasta is cooked, place in a bowl, add your tarragon chicken sauce, and delicately add the remaining tarragon stalk for decoration purposes!