Recipe | Chicken
Chicken in Tarragon Cream Sauce

Really simple and really wicked. Serve with a salad and new potatoes. Serves 4.

1 tablespoon olive oil
15 grams butter
800 grams of chicken pieces (about 8 drumsticks), skinned

  • Heat oil & butter

  • Seal chicken quickly on both sides (or whether you brown or not is up to you - I like them browned)

[Optional] 3-4 cups of Vegetables (for example, 350 grams of chopped mushrooms and a bunch of finely chopped spring onions)
Leaves from 3-4 sprigs of tarragon (or, I guess 1 teaspon of dried tarragon)

  • Add to chicken.

  • Cook for 2 min.

1 - 1.5 Cups white wine and/or chicken stock

  • Add to chicken

  • Bring to boil

  • Cover and poach gently for until chicken is tender (but cooked), turning occasionally (20 min if you only sealed the chicken and 15 min if you browned it)

  • Transfer chicken and vegetables to a warm platter, cover and keep warm.

More white wine

  • Top up remaining pan juices with wine so it is at least 1 cup

  • Boil pan juices until slightly syrupy

100 - 150 ml cream or sour cream or crème fraîche
Salt and pepper
[Optional] 1 teaspoon French mustard

  • Stir into sauce.

  • Boil until slightly thickened.

  • Return chicken and vegetables to pan, turn into sauce and heat together briefly.

[Optional] Paprika or tarragon leaves

  • Sprinkle over chicken