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INGREDIENTS
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 Turkish or 1/2 California bay leaf
1/2 cup dry white wine
1 cup heavy cream
1/2 cup reduced-sodium chicken broth
1 1/2 tablespoons finely chopped fresh tarragon
1/4 teaspoon fresh lemon juice
PREPARATION
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 saut 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.