Saturday, September 02, 2006

#93 Poulet au Estragon

Chef Carbo Load explains how to cook Chicken Tarragon.
You will need a pan with a lid.

Chicken thighs
Small onions
Very sweet wine or sweet sherry
Tarragon vinegar
Crème fraîche

Slice garlic.
Peel onions. If you have lots of onions boil them briefly first - it makes peeling much easier.

Trim any fat, skin or broken bone bits from the chicken pieces. Dust with salt and black pepper. Then, with the garlic, fry for a few minutes either side.

Add onions and wine/vinegar mix (about 400ml wine - 100ml vinegar) plus some tarragon.
Bring to boil, cover and turn heat down to a simmer.
Cook for 25 minutes, turn chicken occasionally, take off lid.
Cook another 20 minutes or so, uncovered, so that the liquid reduces.

To make the sauce; remove chicken and onions (keep them warm) and boil the remaining liquid furiously! When reduced to a creamy consistency stir in a couple spoons of crème fraîche.

Pour the sauce over the chicken, add a bit of tarragon for show, and - Voilà !

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