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Tarragon chicken
- Prep time:
- 20 mins
- Cook time:
- 25 mins
- Serves:
- 4
A one-pot dish with a classic combination of flavours from Tana Ramsay
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Ingredients
- 1 medium chicken, jointed into small pieces
- Olive oil, for frying
- 16 Shallots, peeled
- 6 cloves Garlic, thinly sliced
- 50ml tarragon vinegar
- 150ml vermouth
- 100 ml half-fat Crème fraîche
- 25 g tarragon, roughly chopped
Method
1. In a large lidded frying pan over a medium heat, brown the chicken on all sides in a little olive oil. Transfer to a plate and set aside.2. Fry the shallots and garlic until golden. Increase the heat and add the tarragon vinegar and vermouth. Bubble the liquid until reduced by half then return the chicken to the pan.
3. Add the stock and bring to the boil. Reduce the heat to a simmer, cover with the lid and cook for 15 minutes. Increase the heat and cook for a further 15 minutes without the lid.
4. Remove from the heat and put the chicken on a serving dish. Stir the crème fraiche and half the tarragon into the sauce. Pour the sauce over the chicken and sprinkle with the remaining chopped tarragon.
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Latest Comment
Can anybody give me rachel Allen's tarragon chicken and garlic potato recipe it was repeated this week good food but try as i may i cannot find it to print. it is from her book of her favorite recipes