Recipes

Chicken with Tarragon.

Chicken

CHICKEN WITH TARRAGON

YIELD 4 PORTIONS

1 1 kilogram. CHICKEN, SPLIT IN HALF AS FOR BROILING
SALT AND FRESHLY GROUND PEPPER, TO TASTE
2 TBPS BUTTER UNSALTED
2 TBSP SHALLOTS, MINCED
1 TSP FINELY CHOPPED FRESH TARRAGON
1/2  CUP DRY RIESLING
1 /4 CUP WATER

SEASON THE CHICKEN HEAT THE BUTTER IN A HEAVY SKILLET LARGE ENOUGH TO HOLD THE WHOLE CHICKEN. PLACE BOTH HALVES IN THE SKILLET, SKIN SIDE DOWN. SURROUND IT WITH THE GIZZARD LIVER HEART AND THE NECKBONE. COOK FOR ABOUT TEN MINUTES, UNTIL GOLDEN BROWN ON THE SKIN SIDE.

TURN AND COOK FOR FIVE MINUTES LONGER. REMOVE THE CHICKEN AN SET ASIDE. KEEP WARM.

ADD THE SHALLOTS TO THE SKILLET AND SAUTE. ADD THE TARRAGON AND WINE. STIR TO DISSOLVE THE BROWN PARTICLES THAT CLING TO THE BOTTOM OF THE SKILLET. STIR IN WATER. RETURN CHICKEN TO SKILLET, SKIN SIDE UP AND COVER. COOK FOR 15 MINUTES UNCOVER AND CONTINUE COOKING, BASTING OFTEN, FIVE MINUTES LONGER OR UNTIL THE CHICKEN IS THOROUGHLY TENDER AND NICELY GLAZED.

One Comment

  1. One of my favourites, and an excellent recipe (a good one for first dates!)