Types of recipes: Western delight
Preparation: 15 minutes
Cook: 40 minutes
Ready in: 55 minutes
Makes: 4 servings
Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
1 chicken (about 3 pounds/1.4 kg), cut into 8 pieces
Kosher salt and freshly ground black pepper
1/2 cup/125 ml chicken stock
1 shallot, minced
1 cup/250 ml creme fraiche
1/2 cup chopped fresh tarragon
Lemon juice
Method
Melt the butter with the oil in a large skillet over quite high heat. Sprinkle the chicken pieces with salt and pepper and fry in batches until well browned, about 5 minutes per side. Put all the chicken back in the pan, add the chicken stock and reduce the heat to medium. Cover and cook until tender, about 30 minutes.
Remove the chicken to a plate and keep warm. Reduce any leftover juices until sticky. Add the shallots and reduce to a thickish sauce, about 5 minutes. Add the creme fraiche and half the tarragon. Boil down again to sauce consistency, 3 to 5 minutes.
Season the sauce with salt, pepper and lemon juice. Put back the chicken pieces, turning to coat, then transfer to a platter. Pour the sauce over, scatter over the remaining tarragon and serve.
Remove the chicken to a plate and keep warm. Reduce any leftover juices until sticky. Add the shallots and reduce to a thickish sauce, about 5 minutes. Add the creme fraiche and half the tarragon. Boil down again to sauce consistency, 3 to 5 minutes.
Season the sauce with salt, pepper and lemon juice. Put back the chicken pieces, turning to coat, then transfer to a platter. Pour the sauce over, scatter over the remaining tarragon and serve.
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