With sherry & crème fraiche
Pollyanna, from Sussex-based Pollyanna’s Kitchen, shares her mouthwatering recipe for Tarragon Chicken!
“This is my spin on the classic French dish ‘Poulet à l’Estragon’, which brings together some of the most beautiful ingredients on earth, to make something rather outstanding. This is a dish that I do time and time again. Leaving the skin on the chicken is essential, as is buying fresh tarragon. You just can’t beat it.”
Serves: 4 people
8 chicken thighs (skin on & on the bone)
A good slosh of Garlish® Oil
20 small round shallots (peeled and halved)
3 tbsp Garlish® Crush
100 mls chicken stock
150 ml crème fraiche
2 good handfuls of tarragon leaves
100 ml sherry vinegar
500 ml sherry
1 tbsp flour
2 tbsp mustard (any)
Salt and black pepper
Add a good slosh of Garlish® Oil to a heavy-based pan and turn up to a high heat.
Generously season the chicken thighs with salt and pepper, then fry them until they are browned all over – especially the skin. Set aside.
In the same pan, add the halved shallots. When they are nicely browned, add the chicken (including juices) back to the pan and sprinkle with the flour. Mix well.
Next, add the sherry, the sherry vinegar, the chicken stock and one handful of tarragon leaves. Bring to the boil, stirring continuously for 1 minute.
Turn the heat down to a gentle simmer, then stir in the Garlish® Crush and mustard. Put the lid on and cook for 45 minutes, or until the chicken is cooked and tender.
Add the crème fraiche and simmer for a further 10 minutes uncovered. Season to taste then sprinkle with the remaining handful of tarragon leaves.
Serve with fluffy white basmati rice or potatoes.
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