Chicken Fennel Skewers with Creamy Tarragon & Chive Sauce

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

500g Coles free-range chicken thighs, cut into skewer-sized chunks
1 fennel bulb, sliced
1 cup thickened cream
1 tsp Dijon mustard
1½ tsp dried tarragon, roughly crushed
1 shallot, finely diced
2 garlic cloves, finely diced
1 cup chicken stock
1 lemon, juiced and zested
½ bunch chives, finely diced
Extra virgin olive oil
Coles sea salt and pepper

Method

Thread the chicken thigh pieces and fennel slices alternately onto wooden skewers.

Heat a medium pan over medium heat and drizzle with extra virgin olive oil. Add the skewers and cook, turning every few minutes, until the chicken is cooked through. Remove the skewers from the pan and let them rest.

Using the same pan, add the diced shallots and garlic, cooking for 2 minutes. Deglaze the pan with the chicken stock, scraping up any browned bits, then stir in the Dijon mustard. Reduce the liquid by a quarter.

Lower the heat and stir in the thickened cream, dried tarragon, and half of the diced chives. Add the juice of half a lemon and a sprinkle of lemon zest. Season with salt and pepper to taste.

Drizzle the creamy sauce over the chicken skewers and finish with a scattering of the remaining chives. Serve immediately. Enjoy!

Note: If using wooden skewers, soak them in water for at least 30 minutes before assembling to prevent burning

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