← Back to Search Results
French
Creamy Tarragon Chicken

Photo by:
Comments: 0
 

Recipe

Fresh tarragon and cream is a classic pairing in French cuisine. Good with boiled long-grain rice, or try mashed potatoes with olive oil, and chopped pitted black olives.

Yield: 4 servings
Prep time: 10 Mins
Cooking time: 35 Mins

Ingredients

  • 2 tbsp butter
  • 1 tbsp canola oil
  • 4 chicken breasts, with skin and bones
  • 9 oz (250g) shallots, sliced
  • 1 tsp dried herbes de Provence
  • 2 garlic cloves, finely chopped
  • Salt and freshly ground black pepper
  • 1 cup hot chicken stock
  • ½ cup dry white wine
  • 1 cup creme fraiche
  • 2 tbsp chopped tarragon, plus extra sprigs to garnish

Special Equipment:

  • Large flameproof casserole

Directions

1. Melt the butter with the oil in a large flameproof casserole over medium-high heat. Add the chicken breasts, skin sides down, and cook for 3 minutes, or until golden brown. Turn them over and brown the other sides, about 2 minutes more.

2. Turn the chicken breasts skin sides up, then sprinkle with the shallots, herbes de Provence, garlic, and salt and pepper to taste. Add the stock and wine and bring to a boil. Reduce the heat to low, cover the casserole, and simmer for 25 minutes, or until the chicken is tender and the juices run clear when pierced with the tip ofaknife. Transfer the chicken to a platter and tent with aluminum foil. Boil the sauce over high heat until reduced by about half.

3. Stir in the créme fraîche and chopped tarragon and continue boiling until thickened. If the sauce becomes too thick, add more chicken stock; then adjust the seasoning, if necessary. Coat the chicken with the sauce, garnish with the tarragon, and serve hot.

Notes

Prepare ahead: Steps 1 and 2 can be prepared up to 1 day in advance and kept in a covered container in the refrigerator. Reheat and make sure the chicken is completely heated through before stirring in the créme fraîche.

Freezing Information: the dish can be left to cool completely after step 2, then frozen for up to 1 month; thaw at room temperature, then complete the recipe.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

586kcal (29%)
119mg (12%)
6mg (10%)
230mcg RAE (8%)
766mg
69mg
41g
3g
0g
16g
158mg (53%)
542mg (23%)
15g (77%)
38g (58%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
martin-yans-china Martin Yan's China
by Martin Yan
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
cooking-for-friends Cooking for Friends
by Gordon Ramsay
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
mom-a-licious Mom-a-Licious
by Domenica Catelli
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
baked-explorations Baked Explorations
by Matt Lewis
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
spice Spice
by Ana Sortun
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?