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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Newest Ratings and Reviews

Read all 14 reviews

  • on June 23, 2014

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    Fabulous recipe! To make homemade crème fraiche, I looked up Emeril's recipe and he said to mix 1 cup heavy cream and 2 tablespoons buttermilk in a bowl. Cover with a kitchen towel and set in a warm place for 12-16 hours until thickened. The acid in the buttermilk keeps it from spoiling. Stir and refrigerate till ready to use. Can be refrigerated for up to 1 week. Thanks Laura! Love your recipes!

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  • on March 12, 2014

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    Outstanding! You are my new go to Chef! I made this dish along with your roasted potato recipe and the guests and my family were raving! Delicious and easy! But then I topped it off with your French Bakery apple tart and they loved it! Everyone wanted the recipes and will be watching your show. Tonight I will be making "Fish with Tomatoes and green olive tapenade" and I can't wait to enjoy. You my dear Laura are a marvelous Chef! Thank you so much for sharing and teaching the culinary arts.

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  • on March 04, 2014

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    Oh my goodness..Best chicken ever. Bought bone-in chicken breasts and cut them in half since they were so large. The sauce is amazing. I couldn't find fresh tarragon so used some dried, it is a great sauce! Wish I had made some rice or noodles to soak up the wonderful sauce!! Hardest part was finding the crime fraiche.
    This is company chicken dinner- pretty easy to prepare!! Will make this again! I love
    Laura Calder!

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