This is a simple yet divine dish adapted from Thomas Keller’s recipe. The spice rub of curry powder and paprika blends elegantly with the tarragon sauce, which tastes so good that I’ve increased the amount of liquid ingredients to make more sauce for cooking pasta. Try making this and you will be amazed by the depth of flavour of this simple dish. Ingredients: 2 boneless chicken thighs 1 teaspoon curry powder 1 teaspoon paprika powder 2 tablespoons tarragon 1 tablespoon shallot 1/4 cup dry white wine 1cup chicken stock 1 tablespoon butter 200 g linguine (spaghetti and ribbon also Read more…
