Recipe for Lemon Tarragon Chicken on Corn Rice 
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Yield:
4
Ingredients:
Amount Ingredient
CHICKEN ----------------
1 kg Tegel Chicken drumsticks or thighs, fresh or frozen
1 x 500 gram jar Chicken Tonight Creamy Lemon simmer sauce
1 tsp chopped fresh tarragon, or 1/2 teaspoon Greggs tarragon
1 x red onion, sliced
Juice and zest of 1 lemon
1 tbl flour
1 tsp Greggs lemon pepper seasoning
2 tbl First Choice olive oil
----------------- RICE ----------------
Uncle Bens boil-in-the-bag rice
425 gm Watties corn kernels, drained
Instructions:
Instructions: Chicken:
Place the chicken onto a tray, dust with the flour and sprinkle with the lemon pepper.

Heat the oil in a saute pan. Add the chicken and brown over a medium-high heat, turning occasionally.

Add the onions, lemon juice and zest and the simmer sauce.

Cover and simmer for 15-20 minutes until the chicken is cooked (no pink juices) and the sauce rich and creamy.

Add the tarragon.

Rice:
Cook enough rice for 4 people.

Place 1 tablespoon olive oil into a saute pan or wok. Add the pepper, corn and rice. Stirfry until hot.

Serve onto heated plates topped with the chicken and lemon tarragon sauce.

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