Title: Lemon Tarragon Chicken on Corn Rice
Categories: Jude2
Yield: 4 servings

----------------------------------CHICKEN----------------------------------
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

------------------------------------RICE------------------------------------
Uncle Ben's boil-in-the-bag
-rice
425 g Watties corn kernels;
-drained
1/2 Red pepper; chopped

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.