- Serves: 4 People
- Prepare Time: 30 mins
- Cooking Time: 1.5 hrs
- Calories: -
- Difficulty:
Easy
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This is one of the first recipes that I learned during COVID lockdown. It's a French dish that is very easy to make. Tarragon isn't a herb that everyone is familiar with in Australia--which is surprising because it is known as the "king of herbs" among professionals and is widely used in Europe. This can be a surprising first-time experience for guests because as well being amazingly aromatic and flavoursome, it's also healthy.
Ingredients
Method
- Season the chicken generously with salt and pepper. Let stand, covered for 30 minutes at room temperature. For this recipe, I like to remove the tenderloins from the inside of the breast. They cook fast and they're much more tender than the breast meat. Put them in the fridge or freezer and use them another day.(hint-hint)
- Heat the oven to 200deg C.
- Put a large oven proof pot over medium heat on stovetop. Add the chicken, butter and onions and cook, stirring, until softened and lightly browned (about 5mins).
- Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken in the pot in one layer, add the broth and wine, and bring to a simmer.
- Put the lid on and place the pot on the middle shelf of the oven. Bake for 15mins then lower the heat to 175deg C. and continue baking for 45 minutes, or until the thighs are tender.
- Put the thighs on a platter, cover loosely with foil to keep warm. Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the creme fraiche and lemon zest, and simmer until the sauce is slightly thickened (about 5mins). Taste and adjust the seasoning.
- Spoon the sauce over the chicken, garnish with tarragon leaves, and optionally slice into 1cm pieces.
- Serve with fresh steamed vegetables, sauted asparagus, a creamy pomme puree or a fresh salad.
Tarragon Chicken
- Serves: 4 People
- Prepare Time: 30 mins
- Cooking Time: 1.5 hrs
- Calories: -
- Difficulty:
Easy
This is one of the first recipes that I learned during COVID lockdown. It's a French dish that is very easy to make. Tarragon isn't a herb that everyone is familiar with in Australia--which is surprising because it is known as the "king of herbs" among professionals and is widely used in Europe. This can be a surprising first-time experience for guests because as well being amazingly aromatic and flavoursome, it's also healthy.
Ingredients
Method
- Season the chicken generously with salt and pepper. Let stand, covered for 30 minutes at room temperature. For this recipe, I like to remove the tenderloins from the inside of the breast. They cook fast and they're much more tender than the breast meat. Put them in the fridge or freezer and use them another day.(hint-hint)
- Heat the oven to 200deg C.
- Put a large oven proof pot over medium heat on stovetop. Add the chicken, butter and onions and cook, stirring, until softened and lightly browned (about 5mins).
- Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken in the pot in one layer, add the broth and wine, and bring to a simmer.
- Put the lid on and place the pot on the middle shelf of the oven. Bake for 15mins then lower the heat to 175deg C. and continue baking for 45 minutes, or until the thighs are tender.
- Put the thighs on a platter, cover loosely with foil to keep warm. Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the creme fraiche and lemon zest, and simmer until the sauce is slightly thickened (about 5mins). Taste and adjust the seasoning.
- Spoon the sauce over the chicken, garnish with tarragon leaves, and optionally slice into 1cm pieces.
- Serve with fresh steamed vegetables, sauted asparagus, a creamy pomme puree or a fresh salad.
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