French Tarragon Chicken

Family sized casserole:

• 800 grams of chicken thigh filet
• 2 portobello mushrooms
• 2 shallots
• 2 cloves of garlic
• 1 handfull of dried porcini mushrooms
• 1 dl dry sherry (or white wine)
• 2,5 dl chicken stock
• 1 pot of fresh tarragon
• 2-3 tbs soy sauce
• 1 tbs light creme fraiche (18%)
• Ready made bag of cauliflower rice
• 2 spring onions
• 1/2 ts ground Cayenne pepper
• Flaked salt & Ground pepper
• Olive oil

How to do it:

Start by pouring 1 dl hot water over chopped dried porcini mushrooms. Use a cup.

I use a cast iron casserole for this dish.
Heat olive oil in the casserole at medium+ heat. Cut chicken thighs in to bite size cubes.
When the oil is hot, fry the chicken to get it golden brown. Do this in 2-3 batches, so you don't overcrowd the pan. Pour some sherry in between each batch to cook out the pan. Pour the juice over the fried chicken and set aside.

After frying the chicken, using the same casserole, heat some olive oil at medium heat. Add finely chopped garlic and shallots, and portobello in cubes. Fry for 2-3 minutes while stirring. Make sure not to burn them.

Add browned chicken and the sherry juice. Pour in the cup of porcini mushrooms and the chicken stock. Add half a pot of roughly chopped fresh tarragon and Cayenne pepper. Finish with soy sauce and cook under lid for 20 minutes, at medium heat.
You wanna reduce the liquid about half.

When done cooking, take the casserole of the heat and add 1/2 pot of chopped fresh tarragon and creme fraiche. Stir in. Taste it with salt and pepper.

Serve with cauliflower rice and spring onions, or just nice bread and butter. Enjoy :)