‘Chicken’ Quorn in Cream and Tarragon Sauce January 23, 2015 by Fiona Maclean ‘Chicken’ Quorn in Cream and Tarragon Sauce Print recipe Print with main photo Print text only Serves 4-6 Prep time 5 minutes Cook time 25 minutes Total time 30 minutes Allergy Milk Dietary Vegetarian asdasdasdasd Main Dish Misc Serve Hot Ingredients 350g Quorn 'meat free chicken' pieces 125ml Dry white wine 15ml Olive oil 1 handful Fresh tarragon 3 cloves Garlic 1 Medium White onion (or 3-4 banana shallots) 150ml Single Cream 1/2 Lemon 200g New potatoes (halved and par boiled) Directions Step 1 Peel the onion and dice it finely and crush or finely dice the garlic. Step 2 Warm the olive oil in a heavy based pan Step 3 Gently sweat the onion and garlic for 10 minutes till soft and translucent Step 4 Add the quorn pieces and stir through for a few minutes Step 5 Add the white wine and new potatoes.Bring to a gentle simmer and cook for 15 - 20 minutes. Add more wine or water if the mixture looks as if it getting too dry. Step 6 Remove the tarragon leaves from the stalk and chop roughly, keeping a few whole sprigs for garnish Step 7 Take the pan off the heat and gradually add in the cream and tarragon. Step 8 Taste and season with salt and pepper and the juice of half a lemon. Step 9 Bring back to a gentle simmer and cook for a further 5 minutes or so till the sauce is thick and creamy Step 10 Check the seasoning. Garnish with the remaining sprigs of tarragon and serve with a simple green salad or vegetable.