Chicken with tarragon

Chicken and tarragon go together extremely well.  Add some cream and Cognac and the result is a very sophisticated dish.

Preparation Time: 15 Mins

Cooking Time: 50 Mins

Total Time: 65 Mins

Ingredients

For 8 servings…

1                    Chicken     

125 gms          Butter       

1 bunch           Tarragon   

2                    Spring onions  - cut up

1 pinch            Thyme      

                      Pepper      

                      Salt          

4 tbs               Olive oil    

5 cl                 Cognac     

1 glasses          Water       

25 cl               Cream       

Method

Stuff the chicken with a knob of butter, ¼ of the tarragon, half of the spring onions, thyme, salt and pepper.  Brush the outside with oil, season with salt and pepper and sprinkle with thyme.

Fry the chicken in a casserole in a mixture of oil and butter.  When the chicken is starting to golden, add the remaining butter.  When the chicken is golden-brown, flame with the Cognac.  Add two glasses of water and the remainder of the tarragon.  Cook covered for 30 minutes.

Remove the chicken and cut it into 8 joints.  Reduce the stock to a half and then add the cream – beating well.  Return the chicken pieces and summer for 10 minutes.  Serve

Wine recommendations

Can be a white or red wine.

Conventional

     Vouvray sec or demi-sec

Interesting

     Chinon

     Fleurie

     Riesling