Tarragon chicken with asparagus

Name: Tarragon chicken with asparagus (Pollo al estragón)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: salt and pepper to taste; salt and pepper to taste; 8 stalks fresh asparagus, peeled and coarsely chopped; 350 ml (12 fl oz) milk; 4 tbsp flour; 55 g (2 oz) fresh tarragon, leaves removed and chopped; 250 g (9 oz) chicken breast, cut into 2.5cm (1-inch) cubes; 1 medium onion, finely chopped; 60 g (2¼ oz) butter

Pollo al estragón

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Asparagus grows prolifically in Valencia, but while this ingredient may be traditional, milk - a food rarely seen in Spanish cooking - is more English. But then this is cosmopolitan Valencia, so why not?

Ingredients

60 g (2¼ oz) butter
1 medium onion, finely chopped

Europe
Spain
Valencia
Main course
Mediterranean

Method

Melt the butter in a large frying pan. Add the onion and chicken and cook, stirring frequently, until the onion is tender and the chicken is lightly browned. Add the tarragon and flour and cook gently, stirring until everything is well mixed together. Take the pan off the heat and slowly add the milk, making sure that you blend in each addition before adding more. Put th