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Tarragon Chicken

Photo: Tarragon Chicken

TOTAL TIME: 55 min
Prep: 15 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 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
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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.

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  • on March 05, 2013

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    Wonderful... Did not have cream fraiche so I used sour cream. Did not use lemon and it is just so very very good. I make a lot of Laura's dishes and my Husband thinks I'm the best cook ever. Why tell..... Makes my dutch oven worth the price !!! Yum.

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  • on November 15, 2012

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    First of all, I NEVER take the time to review recipes. (With two babies at home, I don't have the time. BUT, let me tell you, this is absolutely AMAZING. Like, incredible. One of the most delicious dishes I have ever made. My husband raved about it. It would be perfect for guests. The only thing that I did differently is that I added 1 cup of heavy cream instead of the creme fraiche. Make this!!

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  • on September 11, 2012

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    This was an easy dish to make, and it was great!! Will for sure be making this again.

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