Chicken in Tarragon Cream Sauce

21 Feb 2002   | Chicken · Main

Really simple and really wicked. Serve with a salad and new potatoes. Serves 4.

Chicken in Tarragon Cream Sauce

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Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 15 grams butter
  • 800 grams of chicken pieces about 8 drumsticks, skinned
  • [Optional] 3-4 cups of Vegetables (for example 350 grams of chopped
  • mushrooms and a bunch of finely chopped spring onions)
  • Leaves from 3-4 sprigs of tarragon or, I guess 1 teaspon of dried tarragon
  • 1 - 1.5 Cups white wine and/or chicken stock
  • More white wine
  • 100 - 150 ml cream or sour cream or crème fraîche
  • Salt and pepper
  • [Optional] 1 teaspoon French mustard
  • [Optional] Paprika or tarragon leaves

Method
 

  1. Heat oil & butter
  2. Seal chicken quickly on both sides (or whether you brown or not is up to you - I like them browned)
  3. Add vegetables, spring onions and tarragon to chicken.
  4. Cook for 2 min.
  5. Add first batch of wine or stock to chicken
  6. Bring to boil
  7. Cover and poach gently for until chicken is tender (but cooked), turning occasionally (20 min if you only sealed the chicken and 15 min if you browned it)
  8. Transfer chicken and vegetables to a warm platter, cover and keep warm.
  9. Top up remaining pan juices with wine so it is at least 1 cup
  10. Boil pan juices until slightly syrupy
  11. Stir cream, salt and pepper, and mustard into sauce.
  12. Boil until slightly thickened.
  13. Return chicken and vegetables to pan, turn into sauce and heat together briefly.
  14. Sprinkle Paprika or tarragon leaves over chicken

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