Ingredients
- 1 chicken, cut into pieces
- 2 tbsp olive oil
- 1 shallot
- 150 ml dry white wine
- 500 ml chicken stock
- 1 bunch tarragon
- 40 cl whole cream
- salt
- pepper
Preparation
- Heat a casserole dish over a moderate heat with the olive oil. Add the chicken. Let it colour, turning it from time to time. This will take about ten minutes in all.
- Finely chop the shallot.
- Remove the chicken from the pan, leaving the fat behind (fat is good!) and replace it with the shallot.
- Stir regularly for two or three minutes, then add the wine and chicken stock.
- Put the chicken back in. I remove most of the skin at this point, otherwise the dish becomes too fatty. I leave some on a piece of thigh, for example.
- Cook on medium heat for twenty to thirty minutes. Check that the chicken is cooked through.
- When it’s done, remove it from the stock and set it aside on a plate, then reduce the stock by half. Chop the tarragon coarsely and add to the stock.
- If you prefer not to use cream, add a tablespoon of flour to the shallots before pouring in the stock and wine. Otherwise the sauce will be as runny as water!
- Leave to reduce again to the desired consistency. For me, it’s like a custard. Add salt and pepper to taste.
- When it’s done, put the chicken back in and leave to reheat for around ten minutes before serving with plain rice, steamed potatoes or pasta.
Enjoy!
Notes
Works well with boiled new potatoes and grønkol.
Potatoes. Boil potatoes in cold salted water.
Kale: Strip kale from stalks, clean well. Crush some almonds and salt.
Fry kale on high heat with a little olive oil until browned. Add the almonds towards the end.
