Tarragon Chicken
This creamy tarragon chicken dish is a delight for the senses. The tender, juicy chicken thighs are bathed in a velvety white wine sauce with hints of shallots and garlic, creating a rich and flavorful main course. Finished off with a dollop of crème fraîche and a sprinkle of fresh tarragon leaves, this dish is sure to impress your guests and leave them wanting more.
— Constant Cookbook
Ingredients
- 1 tbsp sunflower oil
- 2 shallots , sliced
- 2 garlic cloves , crushed
- 8 boneless chicken thighs , skinless all fat trimmed
- 100ml dry white wine
- 400ml chicken stock
- ½ tbsp cornflour
- 3 tbsp half-fat crème fraîche
- 2 tbsp tarragon leaves, roughly snipped
Instructions
- The day before, gently fry the bacon in a large non-stick frying pan for 30 minutes, until the fat turns golden. Lift on to kitchen paper to absorb excess fat, and leave to cool and crisp. Crumble into pieces and chill.
- Put the oil, vinegar and 1⁄2 tsp each salt and freshly ground black pepper into a screw-top jar. Put the lid on securely and shake the dressing, then keep in a cool place (not the fridge or it will go cloudy).
- Half an hour ahead, add the tarragon to the dressing, and shake until well mixed. Tip into a bowl and toss with the chicken, radishes and bacon.
- Tear the lettuce roughly and arrange on a platter. Snip the cress with scissors and sprinkle over, then top with the chicken.
Yield
Serves 4
Nutrition
- Calories: 404 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Protein Content: 32 grams protein
- Sodium Content: 1.3 milligram of sodium
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