3 - Poulet à l’Estragon
Poulet à l’Estragon
Ingredients
- 1
tbsp olive oil
- 4
chicken leg portions
- 10 x
15cm sprigs of French tarragon (or, at a pinch 1tbsp freeze-dried
tarragon)
- 250ml
white wine
- 3tbsp
crème fraîche
Method
- Preheat
the oven to 200°C. Heat the oil in a large frying pan and fry
the chicken until browned on both sides.
- Transfer
the pieces to an ovenproof dish (one that will accommodate them in a
single layer). Tip the fat out of the frying pan and pour in the wine.
Bring to the boil, stirring well to release all the brown bits from the
base of the pan. Pour over the chicken, and tuck in four of the tarragon
sprigs.
- Transfer
the dish to the oven and cook uncovered for 30 mins. Remove the chicken
from the dish and keep warm. Tip the juices into a small pan, and spoon
off the fat from the top if there seems to be a lot. Bring the juices to
simmering point. Stir in the crème fraîche and the rest of the tarragon.
Taste and adjust the seasoning and pour over the chicken.
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