Braised Chicken with Tarragon Cream
Total time: 2 hours
This is a classic French dish made with the DOC chickens from Brest. The French have a high regard for chicken and sell it by breed: Brest, Challons, etc. It is not cheap, it is very flavorful and it's perfect for a slow braise...
- 1 whole chicken a smallish one, a 'fryer' rather than a roasting chicken
3 - 4 sprigs fresh tarragon substitute 2 tbs dried
1 tbs butter
- 1 cup (8oz, 240ml) chicken stock
- 1/4 cup (2oz, 60ml) white wine
- 1 tbs cornstarch (corn flour, maizena)
- 1/4 cup (2oz, 60ml) Greek yogurt or creme fraiche
- 1 tbs fresh or dried tarragon
- Heat butter in pot with a tight-fitting lid that is big enough to hold the whole chicken.
- Put the sprigs of tarragon or 2 tbs dried inside the chicken.
- When butter is hot brown the chicken on all sides. This should take about 10 minutes.
- Add the chicken stock and the white wine.
- Cover, turn the heat to low and let braise for at least 1 1/2 hours, the stock should be simmering around the bird but not a rolling boil.
When chicken is done, remove carefully, it may be falling off the bone, cover and let rest.
- Scrape any bits off the bottom of the pan.
- Turn up the heat and boil 5 minutes until reduced slightly.
- Add tarragon.
- Dissolve cornstarch in 1 tbs water. Add to simmering stock and stir until thickened.
- Add the yogurt / creme fraiche, heat through, then cover and keep warm.
- Cut the chicken into pieces and arrange on a platter.
- Pour some sauce over and serve, remaining sauce on the side.
- Note: Do not let it dry out, add more stock, wine or water if needed.