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INGREDIENTS

1   tablespoon  extra-virgin    olive   oil

1   onion,  chopped

2   cloves  garlic, crushed

10  shallots,   chopped

4   boneless    chicken breasts

1   tablespoon  fresh   tarragon    leaves, chopped

1   cup apple   cider

1   cup chicken broth

¼   cup dry white   wine

1   cup full-fat    yogurt  (optional)

Salt    and freshly ground  black   pepper, to  taste

DIRECTIONS

1. Heat the olive oil in a large frying pan over medium heat. Add the onion,
   garlic, and shallots, and cook for 5 minutes, stirring occasionally.


2. Add the chicken, and cook for 10 to 12 minutes, or until golden on all
   sides.


3. Add the tarragon, cider, broth, and wine to the pan, and bring to a boil.


4. Reduce the heat. Cover and simmer for 30 minutes, or until the chicken
   is tender.


5. Remove the pan from the heat. Stir in the yogurt, and season to taste with
   salt and black pepper. Serve.

Thai Duck Panang Curry

SERVINGS: 2 to 3
PREPARATION TIME: 45 min.

INGREDIENTS

½   roasted,    boneless    duck

1   cup coconut milk,   divided

1   (8-ounce)   can panang  curry   paste

1   tablespoon  fish    sauce

1   teaspoon    agave

½   green   or  red pepper, chopped