Description
If you are looking for a quick, one pot meal, that is both easy and fancy, Tarragon Chicken is the recipe for you!
Ingredients
Scale
- 3 1/2 to 4 pounds chicken pieces with skin and bone
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/2 cup finely chopped shallots
- 1 garlic clove, finely chopped
- 1 bay leaf
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoons dried tarragon
- 1/4 teaspoon fresh lemon juice
Instructions
- Pat chicken dry and sprinkle all over with salt and pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, skin side down first, turning over once, until browned, 10 to 12 minutes total per batch. Transfer to a plate.
- Pour off all but 2 tablespoons oil from skillet, then cook shallots, garlic, and bay leaf over moderate heat, stirring occasionally, until shallots are softened, about 2 minutes.
- Add wine and bring to a boil. Stir in cream, broth, and 1 tablespoon tarragon, then add chicken, skin side up, and simmer, covered, until just cooked through, 20 to 25 minutes.
- Transfer chicken with tongs to a platter and keep warm, loosely covered. If necessary, boil sauce until thickened slightly.
- Stir in lemon juice, remaining 1/2 tablespoon tarragon, and salt and pepper to taste. Discard bay leaf; pour sauce over chicken.
Notes
Recipe from Gourmet Magazine 2007
Keywords: Tarragon, Chicken, Cream