240gm rice
1 cup frozen peas
1 onion, thinly sliced
2 stalks celery, thinly sliced
8 (±350gm) boneless, skinless chicken thighs, halved
¼ cup brandy
350ml chicken stock
1 Tblsp corn flour
1 x ±400gm tin asparagus salad cuts, drained
1 – 2 tsp dried tarragon
4 Tblsp fat free natural yoghurt
Method
Cook the rice in lightly salted boiling water until soft, adding the peas for the last 5 minutes.
Drain and keep warm.
Meanwhile, spray a large pan with non-stick cooking spray.
Dry fry the onion and celery until they start to soften.
Add the chicken pieces and brown to seal.
Pour in the brandy, followed after 1 minute by the stock and corn flour.
Stir and allow the sauce to thicken.
Cover with a lid and simmer for 10-15 minutes until the chicken is cooked through.
Add the asparagus and tarragon.
Gently stir through the yoghurt.
Serve the chicken with the rice and peas, with a salad on the side if desired.
