Tarragon Chicken with Anchovy Cream

Ingredients for Tarragon Chicken with Anchovy Cream

• 350g , about 2 boneless chicken breasts

• 2 tablespoons chopped tarragon

• 2 colheres de sopa de suco de limão

• 1 colher de sopa de azeite de oliva

• Salt and pepper to taste

• 4 chopsticks, lacquered for colour

• 1 colher de sopa de azeite de oliva

• 2 anchovy fillets in oil

• 1 teaspoon lemon zest

• 2 colheres de sopa de suco de limão

• 120ml de crème fraîche

• 2 tablespoons grated parmesan cheese

• 1 pinch tarragon

• Salt and pepper to taste

1. Cut the chicken breasts into 1 inch cubes. Place in a Ziploc bag and add the rest of the ingredients. Seal and let marinate in the refrigerator for at least an hour.

2. Turn your oven to grill and skewer the cubes on the chopsticks. If the chopsticks are not lacquered then place them in water for an hour before use, so they won't char in the oven.

3. Grill the skewers in the top of your oven for about 12 minutes or until completely cooked through. Turn after half the time.

4. Heat the olive oil in a small saucepan. Add the anchovy fillets and stir them until they melt.

5. Remove the saucepan from the heat and add the rest of the ingredients. Salt and pepper to taste. Add more lemon juice if you want.

The skewers can be served both warm and cold.

The sauce tastes better the longer it gets to absorb the flavours, so it can easily be prepared the day before. The same goes for the marinated skewers. Prepare and marinate the day before and just grill before the guests arrive.

If you have access to a grill, then of course that adds to the flavour. Don't forget to soak nonlacquered skewers beforehand so that they don't catch fire.

Aviso Legal

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