Saturday 16 March - Tarragon Chicken

A visit to the fabulous butcher in Titchfield this morning, and we returned with chicken Supremes to make tarragon chicken with.

These were briefly fried, and then roasted for 20 minutes until cooked through.

The sauce was made with tarragon, white vermouth, chicken stock and finished with creme fraiche.
The chicken was served with crushed potatoes, green beans and carrots, and the creamy sauce.

 

We also popped to the allotment and came home with the first rhubarb of the year.

This was made into Rhubarb and Ginger Crumble ice cream - I based it on Delia Smiths recipe but made a custard base, and also added some chopped stem ginger to the mix. After churning the pre-baked crumble mix was stirred through.

To serve along side the icecream, we attempted to make some brandy snaps.