Chicken with Tarragon Sauce
Here’s a really delicious way to serve your chicken. This recipe should be enough for 4 persons
Ingredients for Chicken with Tarragon Sauce
- 2-4 Chicken pieces bone-in, thighs and breasts
- 2-4 tbs butter
- 2-4 tbs cooking oil
- ¾ cup chicken stock
- 1 large shallot diced
- ¾ cup white wine
- 1 cup sour cream
- 1½ tsp dried tarragon leaves
- salt & pepper to taste
- 1 tbs lemon juice (optional)
Directions for Chicken with Tarragon Sauce
In a cast iron dutch oven with lid place the butter and oil and bring up to high heat.
Take the chicken pieces and salt and pepper all sides. Once oil is hot, brown the chicken in batches. Once all the chicken is browned remove from the pot and drain off most of the fat in the pot. Place all the browned chicken back into the pot and add the chicken stock cover and cook on medium heat for about 30 minutes.
When the chicken is cooked, remove from the pot and place on a platter in a warm oven to hold until sauce is done.
Turn the heat to high and reduce the stock in the pot until it gets thick and syrupy. At that point add the shallot and cook to soften the shallot. Just before the shallot begins to brown add the wine and reduce the stock by about ½. When reduced, turn heat to medium low and add the sour cream and tarragon and stir to combine. Adjust seasoning.
Place the chicken back into the pot and turn to high until the sauce becomes quite thick and coats the chicken. Serve with extra sauce on side.
Here are a few items to help with making this recipe:
Cuisinart CI670-30CR Chef’s Classic Enameled Cast Iron 7-Quart Round Covered Casserole, Cardinal Red
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- Chicken pieces bone-in, thighs and breasts
- 2-4 tbs butter
- 2-4 tbs cooking oil
- ¾ cup chicken stock
- 1 large shallot diced
- ¾ cup white wine
- 1 cup sour cream
- 1½ tsp dried tarragon leaves
- salt & pepper to taste
- 1 tbs lemon juice (optional)
- In a cast iron dutch oven with lid place the butter and oil and bring up to high heat.
- Take the chicken pieces and salt and pepper all sides. Once oil is hot, brown the chicken in batches. Once all the chicken is browned remove from the pot and drain off most of the fat in the pot. Place all the browned chicken back into the pot and add the chicken stock cover and cook on medium heat for about 30 minutes.
- When the chicken is cooked remove from the pot and place on a platter in a warm oven to hold until sauce is done.
- Turn the heat to high and reduce the stock in the pot until it gets thick and syrupy. At that point add the shallot and cook to soften the shallot. Just before the shallot begins to brown add the wine and reduce the stock by about ½. When reduced, turn heat to medium low and add the sour cream and tarragon and stir to combine. Adjust seasoning.
- Place the chicken back into the pot and turn to high until the sauce becomes quite thick and coats the chicken. Serve with extra sauce on side.
Based on 2 Review(s)