I am not a very confident cook. So when I make a recipe for the first time I follow it. I might change flavours or do minor tweaks but generally I stick to it. So when I made the Tarragon Chicken from Laura Calder’s French Food at Home I followed the recipe exactly. It tasted fantastic, so fantastic I almost posted it even though the cream curdle when I added it to the sauce.
But I restrained myself and made it again, this time with a few changes so the sauce turned out perfectly and creamy. So yes, this has been modified and it will work. Thanks to my good friends over at chowhound.
This is also my entry for this week’s Weekend Herb Blogging hosted over at Archana’s Kitchen. I went to three different grocery stores to find Tarragon because I was in the city without my garden. So trust me here, the tarragon makes it. Though I am sure other herbs would also be excellent.
1 tablespoon unsalted butter
1 tablespoon olive oil
4 chicken thighs, skin on, bone in
salt and pepper
⅔ cup white wine
1 shallot, finely chopped
¾ cup heavy cream
2 tablespoons fresh tarragon, chopped
lemon juice, to taste
Melt the butter and oil over a skillet with a cover over medium high heat. Sprinkle the chicken with salt and pepper and brown all over. About 5 minutes a side. Turn the heat down to medium, cover and cook until tender about 30 minutes. Remove the chicken and keep warm.
Pour off the excess fat and leave approximately a teaspoon in the pan. Deglaze the pan with the wine using a wooden spoon to scrape up the brown bits from the pan. Add the shallot and boil for 5 minutes. The wine should be almost fully reduced. Remove the pan from the heat and add the cream and half the tarragon. Return to the heat on a gentle simmer and reduce down again for another 3 to 5 minutes.
Season to taste with salt and pepper and then remove from heat and add the lemon juice. Add the chicken back in and turn to coat. Transfer to a plate or serving dish and pour the sauce over the chicken. Sprinkle with the remaining tarragon and serve.[/print_this]