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List of ingredients for Creamy tarragon chicken in pumpkin cups


* 100g Bacon lardons
* 1 tablespoon Olive oil
* Pinch of Black pepper
* 1 small Onion, peeled, halved and chopped
* 4 Cloves of garlic, peeled and crushed
* A pinch of Tex-Mex seasoning (optional)
* 2 small Chicken breasts, chopped into bite-sized pieces
* 1 can of Cream of mushroom soup
* Splash of Dry sherry (optional)
* 1 teaspoon Dried tarragon
* I medium sized Pumpkin or Squash (think how it would make 2 small bowls if it were cut in two)
* 2 tablespoon of Dzuigas Cheese, finely Grated (optional)

===Method===
* Add the Olive oil, Black pepper and Lardons to a Frying pan or Wok and Saute gently for 5 minutes
* Add the Onions and chopped Chicken and Saute for a further 5 minutes, add the Garlic for the last few minutes, mixing well
* Open the Soup and pour into your Slow cooker, rinse the tin out with a splash of Sherry if you have some
* Add the Chicken mix to the Soup and slow cook for a few hours
* Meanwhile, carefully cut the Squash or Pumpkin in half, through the stem. Scoop out and discard the Seeds
* Bake in the Oven at , Scoop the Seeds and bak in the oven at 180° C for about an hour - the timing will vary depending upon the type of Squash
* If it looks as if the 'soup' might need thickening, stir in a tablespoon of yellow cornmeal and mix well during the last 15 minutes of cooking.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Creamy_tarragon_chicken_in_pumpkin_cups

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