Creamy Nduja Chicken with Tarragon and Basil

Updated at: Thu, 17 Aug 2023 09:00:21 GMT

Step 1

Finely chop up the Bell peppers, and onion and grate or crush the garlic, and set aside.

Step 2

Cut up the chicken breast into large chunks approximately 3 pieces per breast and add them to a bowl.

Step 3

Pour in 1.5 tsp of vegetable oil and mix coating all the chicken pieces in the oil.

Step 4

Add season with salt and pepper, add in the garlic granules and Paprika and mix, try and evenly coat all the chicken pieces in the spices.

Step 5

Heat a large sauté pan or skillet over medium-high heat with two tsp of oil then add the chicken.

Step 6

Cook the chicken on both sides for 6 minutes on each side until caramelised then remove and add to a plate and cover.

Step 7

Add another tsp of oil and then add in the chopped onions.

Step 8

Cook for two to three minutes then add in the crushed garlic, and cook for a further minute. Next, add in the nduja paste, and stir until the nduja has mixed in with the onions and garlic.

Step 9

Add in the chopped bell peppers and cook for two more minutes. Now add in the stock and stir.

Step 10

After one minute stir in the tarragon and basil, and cook for another minute.

Step 11

Now add in the cream and increase the heat stirring until the mixture is boiling.

Step 12

Add in the chicken and the juices, reduce the heat and cover the pan.

Step 13

Allow to simmer, reduce and thicken for about 10 minutes, keeping an eye on it so it doesn’t dry out and burn.

Step 14

Plate up.

Step 15

Serve with rice or pasta, lick you’re lips and enjoy.

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