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    Chicken with cream and tarragon




    • 1 Chicken cut into pieces by your butcher

    • 2 shallots

    • 25cl Yellow wine

    • 25cl Liquid cream

    • 15cl Chicken broth

    • 4tbsp. tablespoon Oil

    • 2 tbsp. cornstarch

    • 1 bunch of tarragon

    • 1 tbsp. 3 berries mix

    • Salt

    • Pepper

    • Calories = High

    Preparation steps

    1. Remove the first skin from your shallots and chop them. Salt and pepper your chicken pieces. Strip and chop the tarragon.
    2. In a hot pot over high heat, brown your chicken pieces on all sides in the oil for 10 minutes. Reserve them.
    3. Slightly degrease the casserole dish without cleaning it. Brown the shallots with a little salt over medium heat for 5 minutes, taking care to stir regularly.
    4. Add the yellow wine and scrape the bottom of the pan with a wooden spoon to loosen all the cooking juices. Reduce by 2/3.
    5. Add the chicken broth, liquid cream and chicken pieces then continue cooking over low heat for 30 minutes.
    6. Add the tarragon and continue cooking for 15 minutes.
    7. Add the cornstarch and stir until your sauce thickens. At the last moment, add 5 cl of yellow wine and mix. Season with salt and pepper then serve sprinkled with mixed berries.

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