Getting ahead with Chicken with Sherry Vinegar and Tarragon Sauce
Asked on 3 Jun 2018 by Lisa Gough
Hi,
Can you recommend how I would make the Chicken with Sherry Vinegar and Tarragon Sauce recipe in advance? For example, making it earlier in the day and then reheating and serving in the evening?
Many Thanks
Lisa
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Hello Lisa,
This recipe is best cooked fresh. I would do all the prep, including browning the chicken, shallots and garlic, then cool everything, store in a lidded plastic container in the fridge. I’d also measure out all of the other ingredients, but then and cook the whole thing as per the recipe on the day.
Best wishes
Lindsey