Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Tarragon Chicken
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- Level: Easy
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 737
- Total Fat
- 53 g
- Saturated Fat
- 19 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 47 g
- Cholesterol
- 211 mg
- Sodium
- 1159 mg
- Level: Easy
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 737
- Total Fat
- 53 g
- Saturated Fat
- 19 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 47 g
- Cholesterol
- 211 mg
- Sodium
- 1159 mg
Ingredients
Directions
- Melt the butter with the oil in a large skillet over quite high heat. Season the chicken pieces and fry in batches until well browned, about 5 minutes per side.
- Put all the chicken back in the pan, add chicken stock and reduce the heat to medium. Cover and cook until tender, about 30 minutes. Remove the chicken to a plate and keep warm and reduce any leftover juices until sticky. Add the shallot and wine and reduce to a thickish sauce, about 5 minutes. Add the creme fraiche and 1/2 the tarragon. Boil down again to sauce consistency, 3 to 5 minutes.
- Season the sauce with salt, pepper, and lemon juice. Put back the chicken pieces, turning to coat, then transfer to a platter. Pour the sauce over, scatter over the remaining tarragon, and serve.
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