A recent lunch idea: chicken legs in a cream sauce with tarragon, served with carrots.
First the chicken pieces are browned, then simmered in white wine and shallots. After the liquid has reduced enough, the cream is added and reduced further to thicken. Fresh tarragon is added - we used some fresh from the garden and added some dried from the cupboard.
While this is happening, the carrots get cooked in butter, water, salt, and pepper. It's all served together with rice or millet. We added some leftover potatoes and half a chopped tomato. This served the two us for two days.
Chard, tender and green
2 hours ago