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Tarragon Chicken

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.