Tarragon Chicken, made with two Bannockburn free-range marylands, is a classic fresh chicken stew with tarragon and fresh veg.
Ingredients: pan seared chicken Maryland’s fillets, chicken jus, red wine vinegar, green beans, peas, broadbeans, confit garlic and fresh tarragon
Cooking instructions: heat over medium heat in a saucepan with a close-fitting lid until piping hot, approx. 15-20 minutes.
Meatsmith made in Fitzroy, each packet contains 600g of tarragon chicken - enough for 2 people. This will be vacuum sealed, eat within 3-5 days, refer to packaging for use by date information.