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- Lemon Tarragon Chicken On Corn Rice
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Lemon Tarragon Chicken on Corn Rice

Ingredients
- 1 kg chicken drumsticks
- 1 Tbsp flour
- 1 tsp lemon pepper seasoning
- 2 Tbsp olive oil
- 1 red onion, sliced
- 1 lemon for juice and zest
- chicken simmer sauce
- 1 tsp chopped tarragon
- rice for 4 people
- 425 g corn kernels, drained
- 1/2 red capsicum, chopped
Method
1. Place the chicken onto a tray, dust with the flour and sprinkle with the lemon pepper.
2. Heat the oil in a saute pan. Add the chicken and brown over a medium-high heat, turning occasionally.
3. Add the onions, lemon juice and zest and the simmer sauce.
4. Cover and simmer for 15-20 minutes until the chicken is cooked (no pink juices) and the sauce rich and creamy.
5. Add the tarragon.
6. Rice: Cook enough rice for 4 people.
7. Place 1 tbsp olive oil into a saute pan or wok. Add the pepper, corn and rice.
8. Stirfry until hot. Serve onto heated plates topped with the chicken and lemon tarragon sauce.