Sauteed chicken with a tarragon cream sauce recipe

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Rating:

5/ 5 stars 15 Votes
  • Cuisine: French
  • Serves 4

Today Le Tour is back in the centre of France and Gabriel Gaté tells us about the local gourmet specialities. He prepares a very French dish of chicken with a creamy tarragon sauce, and sommelier, Christian Maier, talks about white burgundy.

Ingredients

1 tbsp extra virgin olive oil
About 8 pieces of chicken on the bone (thighs or drumsticks)
2 shallots, finely chopped
60 ml dry white wine
5 medium carrots
20 g butter
1/4 cup water
SAalt and freshly ground pepper
About 1/4 cup thickened cream
About 3 tbsp tarragon leaves

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Preparation

Heat olive oil in a wide, non-stick pan and brown chicken pieces on all sides. Add finely chopped shallots, then stir and cook on low heat for 5 minutes.

Add 60 ml dry white wine to pan and bring to a simmer. Cover pan with foil and a lid and cook on low heat for about 20 minutes.

Meanwhile, peel carrots and slice thinly. Place carrots in a saucepan with the butter and about 1/4 cup water and season with salt and pepper. Cover pan and cook for about 10 minutes until carrots are tender.

Add cream to the chicken and bring to a simmer uncovered, turning chicken pieces in the sauce. Add 2 tbsp tarragon leaves and stir in.

Spoon some carrots onto four plates and top each with two pieces of chicken. Spoon a little sauce over the top, garnish with tarragon leaves and serve.

If you enjoyed this Sauteed chicken with a tarragon cream sauce recipe then browse more French recipes, meat recipes and our most popular hainanese chicken rice recipe.

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Comments (3)

   
04 Jul 2011 08:15 AEST
Esz
North Melb
Yum!
This was really really good! A bit messy cos I used three pots (made some mash to go with) but absolutely YUM. I probably used more cream than was recommended. You could also add more wine. The tarragon makes this really special - I found some at Woolworths so the bigger supermarkets (or markets) will stock it. It also doesn't say to season the chicken, but I added some salt & pepper during the wine simmering stage.
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20 Feb 2010 07:12 AEST
daycook
Broadbeach
tarragon
This was the first time I cooked with fresh tarragon. A bit difficult to find but what a difference it made to the taste of this dish. I will be making this one again and again.
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11 Feb 2010 01:53 AEST
AS350
Kelmscott
Delicious
So simple and so delicious, I had the carrots as a side dish though.
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