Chicken and tarragon are a match made in heaven, add a splash of wine and you have a melt in your mouth delicious bowl of yum. (That could be the wine talking). Another super quick, super easy dish for mid-week that is full of nourishing warmth.
5-6 chicken thighs, cut into pieces (I use scissors to chop them up)
10g fresh tarragon
60g pearl barley or brown rice
2 garlic cloves
small glass of white wine (two if you want to drink alongside the cooking)
chicken stock cube/pot/fresh if you have it
Cut up the chicken into bit sized chunks, slice leeks, finely chop garlic and roughly chop the tarragon. Put the pearl barley or rice into a large pan and cover with boiling water. Cook for 20 minutes.
Meanwhile brown the chicken in the coconut oil, add leeks and garlic. Once all ingredients are browned slightly, season and then add 800ml boiling water, the stock pot (or add 900ml fresh chicken stock if you have it) and the wine. Add the tarragon and bring to the boil, then reduce heat to simmer.
When pearl barley/rice is cooked, drain and add to the soup with some lemon juice to taste and adjust the seasoning if need be.
Another easy mid-week dish. Serve with bread rolls if you want, though it is filling enough without!
Feel good about yourself!