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Serves 4


1 tbsp. sunflower oil
4 chicken breasts
1 tbsp. fresh tarragon, coarsely chopped
8 fl. oz. unsweetened apple juice
1/2 cup half and half cream
2 large red delicious apples, cored and cut into thin wedges
2 oz. salted butter, melted
1/2 tsp. Jamaican allspice
1 tsp. salt
1 tsp. coarsely ground black pepper
2 cups brown Basmati rice, washed until water runs clear
3 tbsp. sunflower oil
1 large carrot, thinly sliced
1 large parsnip, halved and thinly sliced
1 cup rutabaga, cubed (1/2 inch across)
3 cups vegetable stock
2 tsp. salt
1 tsp. black pepper
1 tsp. parsley, finely chopped


Put sunflower oil in a pan. Fry chicken for 10 minutes until browned all over. Add tarragon, salt, black pepper, and apple juice. Bring to a boil. Reduce heat and simmer for 25 minutes.

Put oil in another pan. Add vegetables and fry for 5 minutes. Add seasoning and parsley. Mix well and add rice. Stir and level out. Add vegetable stock. Bring to a boil and cook for 10 minutes until water is disappearing beneath rice. Cover and lower heat to minimum. Do not remove lid and cook for 15 minutes.

Remove chicken and reserve stock. Remove rice from heat and put in a serving dish until needed. Add half and half cream to stock. Boil for 4 minutes until thickened.

Put butter and Jamaican allspice in another pan. Bring to a simmer. Add apple wedges. Cook for 4 minutes until softened.

Put chicken in a heated, covered serving dish. Pour cream sauce over chicken. Arrange apples and butter around edge of chicken. Serve hot with vegetable rice and crusty bread if desired.