Chicken Tarragon, recipe

Chicken Tarragon, recipe

Full Description


1 tbsp olive oilxantheclay3_el_26jul12_mag_bt_330x330

4 chicken leg portions

10 x 15cm sprigs of French tarragon (or, at a pinch 1tbsp freeze-dried tarragon)

250ml white wine

3tbsp crème fraîche


Preheat the oven to 200°C/gas mark 6. Heat the oil in a large frying pan and fry the chicken until browned on both sides.

Transfer the pieces to an ovenproof dish (one that will accommodate them in a single layer). Tip the fat out of the frying pan and pour in the wine. Bring to the boil, stirring well to release all the brown bits from the base of the pan. Pour over the chicken, and tuck in four of the tarragon sprigs.

Transfer the dish to the oven and cook uncovered for 30 mins. Remove the chicken from the dish and keep warm. Tip the juices into a small pan, and spoon off the fat from the top if there seems to be a lot. Bring the juices to simmering point. Stir in the crème fraîche and the rest of the tarragon. Taste and adjust the seasoning and pour over the chicken.

Recipe found at Easy Living.