Recipe courtesy of Laura Calder
Tarragon Chicken
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 743
- Total Fat
- 54
- Saturated Fat
- 19
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 47
- Cholesterol
- 213
- Sodium
- 1169
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
1 chicken (about 3 pounds/1.4 kg), cut into 8 pieces
Kosher salt and freshly ground black pepper
1/2 cup/125 ml chicken stock
3/4 cup/175 ml dry white wine
1 shallot, minced
1 cup/250 ml creme fraiche
1/2 cup chopped fresh tarragon
Lemon juice
Directions
- Melt the butter with the oil in a large skillet over quite high heat. Sprinkle the chicken pieces with salt and pepper and fry in batches until well browned, about 5 minutes per side.
- Put all the chicken back in the pan, add the 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. Reduce any leftover juices until sticky. Add the wine and the shallots and reduce to a thickish sauce, about 5 minutes. Add the creme fraiche and half 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.