This is a great recipe to make and freeze half for another night. Both the chicken and the rice can be frozen (separately).

Ingredients

• 1 onion, peeled and sliced
• 2 whole cloves garlic, lightly crushed
• 8 chicken pieces
• 1/2 cup dry vermouth
• 1 1/2 cups chicken stock
• 1 tblsp chopped fresh tarragon or 1-1 /2 tsp dried
• 1/4 cup cream
• 200 grams green grapes

Method

1. Heat a god knob of butter in a frying pan and brown the chicken pieces on all sides. Set aside. Add the onion and garlic and cook in the residue butter until soft and slightly browned.
2. Add the vermouth and simmer until reduced by half. Return the chicken to the pan with the chicken stock and tarragon. Cover and simmer very gently for about 20 minutes or until the chicken is cooked.
3. Remove the chicken from the pan and keep warm. Reduce the cooking sauce by half. Add the grapes and cream to the pan and cook only until the grapes are warm. Return the chicken to the pan. Season as wished. Serve with the Pilaf Rice with Lemon and Almonds and seasonal vegetables.

Cooks Tips

In place of tarragon use other flavoursome herbs such as chervil, chives, sage or oregano. In place of grapes use sliced peaches or apricots, diced courgettes, asparagus or peas.