Chicken With Tarragon

Recipe Ingredients

1		Chicken - cut into serving pie
		Salt and pepper to taste
5 tablespoons	75ml	Butter - divided
2 tablespoons	30ml	Finely chopped tarragon - divided
3 tablespoons	45ml	Finely chopped shallot
1/2 cup	118ml	Dry white wine
1 1/2 cups	355ml	Heavy cream - divided
3 tablespoons	45ml	All-purpose flour
1 tablespoon	15ml	Calvados or applejack - (optional)

Recipe Instructions

Sprinkle chicken pieces with salt and pepper. Melt 3 tablespoons of butter over high heat. Place chicken, skin side down, in skillet. Cook until golden brown. Turn chicken. Sprinkle with half the tarragon and the shallots. Cover tightly; cook over low heat 15 minutes. Remove cover; sprinkle chicken with wine. Cover; cook 15 minutes longer. Transfer the chicken to a warm bowl and keep covered while making the sauce.

Add 1 cup cream to skillet; stir to blend well. Blend flour with the remaining butter (to make a beurre manie) and add it, a little at a time, to the simmering sauce. Add just enough to reach desired consistency. Cook 5 minutes, then add the Calvados and stir. Add the remaining cream. Return chicken to skillet. Spoon sauce over chicken. Sprinkle with remaining tarragon and serve immediately on a hot platter.

Source:
St. Louis Post-Dispatch

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