Creamy tarragon chicken with apples

A huge hit with the whole family - they finished every last drop. And I can't blame them, the sauce was really wonderful. Next time, I plan to add a little bit of chili (at the same time as the garlic) to amp up the heat, but it was great just like this too.

Creamy tarragon chicken with apples
Serves 4

400 g boneless chicken thighs, cut into smaller pieces
1 yellow onion, diced
2 garlic cloves, minced
1 tbsp butter
1/2 tbsp dried tarragon
2 red apples, cored and cut into small wedges (no need to peel them)
500 ml water
1 chicken stock cube (or 1 tbsp concentrated chicken stock)
200 ml cream
1 tbsp corn starch, plus water
zest from 1 lemon
salt, pepper

Start by melting the butter in a big pot. Fry the onion and garlic for a few minutes on medium heat. Add apples, tarragon and chicken. Season with salt and pepper. Fry for a little bit and add the water and chicken stock. Cook for about 15 minutes, the chicken should be well cooked through at this point.

Add the cream, and cook for a few minutes longer. Stir together corn starch with water to make a slurry, and add this into your sauce (which should look quite thin and watery, but will thicken up beautifully in a few minutes.) And for the final touch, add lemon zest and see if you want any more salt or pepper.

Serve with rice.