Recipe courtesy of Laura Calder
Tarragon Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 737
- Total Fat
- 53
- Saturated Fat
- 19
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 47
- Cholesterol
- 211
- Sodium
- 1159
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
1 (about 3 pound/1.4 kg) chicken, cut into 8 pieces
Salt and freshly ground black pepper
1/2 cup chicken stock
1 shallot, minced
3/4 cup dry white wine
1 cup creme fraiche
1/2 cup chopped fresh tarragon
Lemon juice, to taste
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.