Chicken Fricassee

• 1 tbsp vegetable oil
• 1 None onion, thinly sliced
• 2 cloves garlic, crushed
• 1 lb boneless skinless chicken thighs, cubed
• 1/4 cup flour
• 1 None chicken bouillon cube
• 8 oz button mushrooms, thickly sliced
• 3 None carrots, halved lengthwise and sliced
• 1 tsp dried tarragon leaves
• 1/3 cup light sour cream
• 1/4 cup chopped flat-leaf parsley plus additional sprigs, to serve
• None None Cooked long-grain white rice, to serve

1. Heat the oil in a heavy-bottomed skillet on medium heat. Add the onion and cook and stir for 3 mins or until softened. Add the garlic and cook and stir for 30 seconds or until fragrant. Add the chicken and cook and stir for 5 mins or until cooked. Season.
2. Sprinkle flour over the chicken mixture and cook and stir for 1 min. Combine the crumbled stock cube and 1 1/2 cups boiling water until dissolved.
3. Add the stock to the chicken with the mushroom, carrot and tarragon. Bring to a boil, stirring. Reduce the heat to low; cover and simmer, stirring occasionally, for 10 mins or until the vegetables are tender.
4. Remove from the heat. Stir in the sour cream and chopped parsley until combined. Serve the chicken fricassee spooned over the rice and sprinkled with parsley sprigs.

vegetable oil, onion, garlic, chicken, flour, chicken bouillon cube, button mushrooms, carrots, tarragon, light sour cream, flatleaf, white rice

Taken from recipes-plus.com/api/v2.0/recipes/35005 (may not work)