Grilled Boneless Chicken Leg in Tarragon Sauce

Deboned Chicken Chop with Tarragon Brandy Sauce, Steamed Snap Peas & Mashed Potato

Serves 4

Ingredients:

4pcs Deboned Chicken Legs

2tbps Olive Oil

1tsp Salt

1tsp Freshly Milled Pepper

40g Butter

2cloves Crushed Garlic

1tbps Chopped Fresh Tarragon

2tbps French Mustard

1tbps Lemon Juice

1/3cup Brandy or Rum

1/2cup Cream

Method

1. Wash Chicken and pat dry with kitchen towel. Season with salt, pepper and olive oil. Set aside.

2. Heat Butter and garlic until aroma of garlic comes out. Add mixture of tarragon, mustard, lemon juice and brandy. Heat through and then add cream.

3. Mix thoroughly. Meanwhile, grill chicken chops until nice golden brown on both side (do not overcook), serve with sauce.

Side Dishes:

Steam Snap Peas for 2 minutes (200g), maybe coated with butter if desired.

For the Plain Mashed Potato, steam/boil or microwave potatoes until cooked through. Peel and mash potatoes with a fork or masher then add a good knob of butter. Mash thoroughly. Season with salt and freshly milled pepper to taste.