…because talk of the bathroom is always a great way to get people in the mood for cooking…
Despite what goes on in the loo after eating large (or little) quantities of asparagus, I love the heck out of it. When I was a kid fresh food wasn’t really the, “in” thing (in our household anyway) so asparagus spears were always eaten straight out of a tin. In recent years I discovered just how delicious fresh asparagus is and I don’t think I could ever go back to the tinned stuff without moaning and complaining (it’s what I do best).
This recipe is straight out of the June edition of Good Food magazine. I decided not to mess with a good thing, this recipe is simple and pretty quick to throw together. I didn’t serve with the baby new potatoes recommended but feel free to boil up 500g/1lb 2oz of baby new potatoes to serve with yours (serves 4). Personally potatoes are a no-no for me; much like me and an open jar of Nutella, once I start eating I just can’t stop. Many a roast dinner has mysteriously been served to my family with only half the potato originally thrown into the baking tray (oops).
I’ve actually recently tried my hand at making my own chicken stock (surprisingly easy, I just use the chicken carcass after we’ve pulled everything off a roast chicken and some dodgy looking veggies that weren’t up to scratch for baking), this makes this recipe even better for you (store bought chicken stock often has added sugar) but I totally understand that most people couldn’t be bothered making their own stock (I still have a large stash of store bought stock in my cupboard that I use regularly). Use whatever ingredients you have on hand.
Sour cream can replace the Creme Fraiche in this recipe and as you can see I was a little heavier handed then the recommended 3 Tablespoons (yummo!).
Tarragon has a delicious aniseed flavour, but if it’s not your thing then something like fresh flat-leaf parsley would work too (taste test and salt and pepper accordingly).
Anywho! Yummy, creamy chicken and asparagus with very little guilt inducing ingredients = bliss!
First things first, season the heck out of your chicken breasts with cracked black pepper on both sides
Melt the butter in a pan and throw in the diced onion, crushed garlic and seasoned chicken breasts
Fry gently stirring regularly until the chicken is lightly browned on both sides (turn only once) and the onion is starting to become translucent
Pour in the chicken stock and add in 2 or three sprigs of Tarragon. Bring to a gently simmer and cook for 5 minutes
Turn the chicken and throw in the asparagus and continue simmering for a further 3 minutes
Chop the Tarragon before adding it and the Creme Fraiche into the pan
Allow to heat through (should only take a few minutes), salt and pepper to taste and it’s ready to serve!