Chicken with Tarragon and Vermouth

Serves 4

1 lemon

1½ tsp dried tarragon

2 tbsp olive oil

4 skinless, boneless chicken breasts

Salt and black pepper

4 red onions, peeled & quartered, or 8 shallots, peeled

8 cloves of garlic, peeled

75 ml dry vermouth

150 ml chicken stock

2 tbsp crème fraîche 

1.  Using a lemon zester or a potato peeler, remove the zest from the lemon (cut into thin strips if you've used a potato peeler). Squeeze the juice from the lemon and set aside.

2.  Heat the oil in a large pan. Season the chicken with black pepper and add to the pan. Fry for 3 minutes on either side, or until nicely browned. Remove from pan. Add the onions/shallots and garlic, fry over a medium heat for about 5 minutes, stirring.

3.  Stir in the lemon zest, tarragon, vermouth and stock. Stir well, season and stir in 1 tbsp lemon juice. Bring to the boil and return the chicken to the pan.

4.  Reduce the heat to low, cover the pan and simmer for 15 minutes. Remove the chicken from the pan, cut into thick slices and keep warm. Stir the crème fraîche into the sauce and bring to the boil. Boil rapidly until reduced and thickened.

Serve the chicken with the sauce spooned over, on a bed of rice.