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Creamy honey mustard and tarragon chicken with micro greens

Creamy honey mustard and taragon chicken with micro greens

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This is an amazing recipe to wow your guests at your next dinner party. The combination of flavours works so well together and this dish can be served in a variety of ways.
The filling can be used to top a stir fried rice or it can be topped with pastry or mash potato to make an amazing pie. You can serve it with roasted vegetables or on top of a jacket potato. It will work fantastically well folded through your favourite pasta topped with Parmesan cheese or baked with macaroni pasta and topped with grated cheddar.

Whatever you do with it you will end up with an amazing meal.

2 kg Diced
100ml Coconut or vegetable oil to fry the onions and chicken
1 kg Diced onion
4 Cloves of garlic
4Tbls   Mazina ( Corn Flour)
1 ltr Milk
1 ltr Fresh cream
10g Dried tarragon or 1 bunch of fresh
60g or 2 tbls Grain mustard
60g or 2 tbls runny organic honey
30g Himalayan pink salt

2 Chicken stock cubes or 500ml fresh chicken stock if using fresh chicken stock omit 500ml of milk to replace the stock

Method
Dice the chicken into large 5cm cubes. Dice and fry the onions and season with the salt. Add the chicken and fry until cooked through.  Then add the milk and cream and bring to the boil add the chicken stock or stock cube. Set aside 100ml of milk to mix the corn flour into before adding it to the boiling milk and cream mixture  Add the chopped garlic dried tarragon salt honey and mustard to season. Taste and adjust the seasoning accordingly.

Chefs tip
You can add some fresh lemon juice and zest to improve the flavour

Creamy honey mustard and tarragon chicken with micro greens

About Dean Dickinson

I am a passionate chef with high standards to food and a love for food photography. I love developing new concepts and menu ideas always looking to set new standards with a very competitive nature. I spent 7 years working in some of the best kitchens in London. My career started working in a pub kitchen at the Queens head in Marylabone st in 95 and quickly moved on to the production kitchens of Harrods where I spent 6 months learning how to prepare gourmet terrines, amazing sandwiches and my first experience of fine dinning in the Georgian restaurant. I moved on to various kitchens in London improving each time I moved and learning a variety of skills along the way. I had the opportunity to work on some of the UK landmark events including Wimbledon tennis catering for the royal box and the common wealth games in 2000. I worked my way to Executive head chef of Goldman Sachs feeding an average of 4000 staff each day. I then moved on to work for Canape's Direct as Development chef where we product up to 30 000 canapes a day for various London events. I started my own Kitchen called South African Table in London in 2001 before moving back to South Africa at the end of 2002 to start Imagination Food Design.
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