Chicken in White Wine and Tarragon
A community recipe by TimBris83Not tested or verified by Nigella.com
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Preheat oven to 180c Season the flour Coat the chicken pieces in the flour Heat the oil in a heavy cast iron casserole, brown the chicken until golden brown. Remove chicken to a plate Add shallots to the pan, add a knob of butter. Turn the heat down low and soften shallots. Turn up heat and toss in the mushrooms and soften slightly. Return chicken to pan. Slosh in the wine and reduce slightly. Add tarragon and creme fraiche. Cook in the oven for 45 mins Remove and taste for seasoning. Add lemon juice and a dash of cream. Return to oven for a further 15 minutes. Garnish with some finely chopped tarragon, serve with basmati rice.
Preheat oven to 180c Season the flour Coat the chicken pieces in the flour Heat the oil in a heavy cast iron casserole, brown the chicken until golden brown. Remove chicken to a plate Add shallots to the pan, add a knob of butter. Turn the heat down low and soften shallots. Turn up heat and toss in the mushrooms and soften slightly. Return chicken to pan. Slosh in the wine and reduce slightly. Add tarragon and creme fraiche. Cook in the oven for 45 mins Remove and taste for seasoning. Add lemon juice and a dash of cream. Return to oven for a further 15 minutes. Garnish with some finely chopped tarragon, serve with basmati rice.
Introduction
This is one of those dishes where you put in a touch of intial effort and then just shove it in the oven and forget about it. However you end up with a very elegant dish that I promise will please your friends.
This is one of those dishes where you put in a touch of intial effort and then just shove it in the oven and forget about it. However you end up with a very elegant dish that I promise will please your friends.
Ingredients
Serves: serves 2 hungry people
Metric
Cups
- 2 chicken legs (cut into 2 portions)
- 8 shallots (roughly chopped)
- 7 chestnut mushrooms (thickly sliced)
- 500 millilitres white wine
- olive oil
- butter
- 1 pinch of salt
- 1 pinch of pepper
- flour
- fresh tarragon (chopped or torn)
- 4 tablespoons creme fraiche
- 1 dash cream
- ½ lemon (juiced)
- 2 chicken legs (cut into 2 portions)
- 8 shallots (roughly chopped)
- 7 cremini mushrooms (thickly sliced)
- 18 fluid ounces white wine
- olive oil
- butter
- 1 pinch of salt
- 1 pinch of pepper
- flour
- fresh tarragon (chopped or torn)
- 4 tablespoons creme fraiche
- 1 dash cream
- ½ lemon (juiced)
Method
Chicken in White Wine and Tarragon is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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