French cuisine · Meat & Kebab

Chicken with Tarragon

Chicken pieces braised in white wine, the sauce bound with cream and perfumed with plenty of fresh tarragon.

Ingredients · for 4 servings

• 1 chicken (about 1.4 kg, cut into 8 pieces)
• 2 shallots
• 1 bunch tarragon
• 250 ml dry white wine
• 200 ml chicken broth
• 200 ml cream
• 40 g butter
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• Salt, pepper

Instructions

1. Pat the chicken pieces dry, salt and pepper them; finely dice the shallots and pick the tarragon leaves, coarsely chopping half and setting the stems aside.
2. Heat butter and olive oil in a wide braising pot and fry the chicken pieces skin-side down for 6–8 min. until golden brown, turn, fry for another 4 min. and remove.
3. Sauté the shallots in the fat for 3 min. until translucent, deglaze with the white wine and reduce uncovered for 4 min. until the alcohol has evaporated.
4. Add broth and the tarragon stems, return the chicken pieces and braise covered over low heat for 25 min., until the meat is cooked through at the bone.
5. Keep the meat warm, remove the tarragon stems, stir in cream and Dijon mustard and reduce the sauce uncovered for 6–8 min. until it coats the back of a spoon.
6. Stir in the chopped tarragon, adjust the seasoning, briefly warm the chicken pieces through in the sauce and serve with rice or baguette.