0.0 – 0 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
55 min |
| Prep: |
15 min |
| Cook: |
40 min |
| Yield: |
4 servings |
| Level: |
Intermediate |
| Total: |
55 min |
| Prep: |
15 min |
| Cook: |
40 min |
| Yield: |
4 servings |
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 chicken (about 3 pounds/1.4 kg), cut into 8 pieces
- Kosher salt and freshly ground black pepper
- 1/2 cup/125 ml chicken stock
- 3/4 cup/175 ml dry white wine
- 1 shallot, minced
- 1 cup/250 ml creme fraiche
- 1/2 cup chopped fresh tarragon
- Lemon juice
Instructions
- Melt the butter with the oil in a large skillet over quite high heat. Sprinkle the chicken pieces with salt and pepper and fry in batches until well browned, about 5 minutes per side.
- Put all the chicken back in the pan, add the 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. Reduce any leftover juices until sticky. Add the wine and the shallots and reduce to a thickish sauce, about 5 minutes. Add the creme fraiche and half 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 |
743 |
| Total Fat |
54 g |
| Saturated Fat |
19 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
1 g |
| Sugar |
4 g |
| Protein |
47 g |
| Cholesterol |
213 mg |
| Sodium |
1169 mg |
| Serving Size |
1 of 4 servings |
| Calories |
743 |
| Total Fat |
54 g |
| Saturated Fat |
19 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
1 g |
| Sugar |
4 g |
| Protein |
47 g |
| Cholesterol |
213 mg |
| Sodium |
1169 mg |
