Added by cengland | Thu 28 Oct 2010 @ 03:27
Makes 4-6 servings. When I made it, I only had 400g chicken, so it was a bit over-saucy. So I mixed in 1 c peas before the sour cream, and simmered a minute until they were just tender. Then I mixed in the sour cream. Hence the peas in the photo. It could be nice with mushrooms in too.
1 large spicy sausage, cooked
4 slices rindless, shortcut bacon, fat removed
1 large onion, halved, peeled and sliced
3 cl garlic, finely chopped
¼ tsp dried rosemary
¼ tsp dried tarragon
1 tsp olive oil
600g trimmed, diced chicken breast fillet
grated rind of half a lemon
1 tsp Dijon mustard
1 ½ c chicken stock
1 tb (20 mL) flour
2 tb (40 mL) light sour cream
• Chop the sausage and the bacon.
• In a large non-stick frypan over medium-high heat, cook the sausage, bacon, onion, garlic and herbs in the oil, stirring up sometimes, until nicely browned.
• Take off the heat and mix in the chicken, lemon rind, stock, flour and mustard. (You could brown the chicken if you wanted, but I don’t bother, and it can be more tender without browning.)
• Bring to a simmer, and simmer gently for half an hour.
• Mix in sour cream.
• Season to taste.