0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Total: |
1 hr 20 min |
| Prep: |
20 min |
| Cook: |
1 hr |
| Yield: |
4 servings |
| Level: |
Easy |
| Total: |
1 hr 20 min |
| Prep: |
20 min |
| Cook: |
1 hr |
| Yield: |
4 servings |
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 (about 3 pound/1.4 kg) chicken, cut into 8 pieces
- Salt and freshly ground black pepper
- 1/2 cup chicken stock
- 1 shallot, minced
- 3/4 cup dry white wine
- 1 cup creme fraiche
- 1/2 cup chopped fresh tarragon
- Lemon juice, to taste
Instructions
- Melt the butter with the oil in a large skillet over quite high heat. Season the chicken pieces and fry in batches until well browned, about 5 minutes per side.
- Put all the chicken back in the pan, add chicken stock and reduce the heat to medium. Cover and cook until tender, about 30 minutes. Remove the chicken to a plate and keep warm and reduce any leftover juices until sticky. Add the shallot and wine and reduce to a thickish sauce, about 5 minutes. Add the creme fraiche and 1/2 the tarragon. Boil down again to sauce consistency, 3 to 5 minutes.
- Season the sauce with salt, pepper, and lemon juice. Put back the chicken pieces, turning to coat, then transfer to a platter. Pour the sauce over, scatter over the remaining tarragon, and serve.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
737 |
| Total Fat |
53 g |
| Saturated Fat |
19 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
1 g |
| Sugar |
4 g |
| Protein |
47 g |
| Cholesterol |
211 mg |
| Sodium |
1159 mg |
| Serving Size |
1 of 4 servings |
| Calories |
737 |
| Total Fat |
53 g |
| Saturated Fat |
19 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
1 g |
| Sugar |
4 g |
| Protein |
47 g |
| Cholesterol |
211 mg |
| Sodium |
1159 mg |
