Grilled Corn fed chicken with a white wine tarragon cream sauce.

Here is a fantastic simple chicken dish that brings the unusual taste of tarragon and combines to bring a very tasty dish.

You can use normal chicken but i fund corn fed much tastier in this dish. It can actually be done with Poussin but i wouldn't recommend it.

This dish will also introduce you into the world of making fresh chicken stock you can always use the carcase left over from a roast to make this dish. However stock cube and water will suffice.

Ingredients

• 4 Corn fed chicken breasts Skin on
• 40g fresh tarragon. (separate leaves from stems and do not discard.)
• 2 litres of water.
• 250ml dry white wine
• 1 onion pealed topped and tailed then quartered
• 2 sticks of celery washed and cut in half.
• 1 carrot peeled and quartered
• Chicken carcase.
• 20g sprigs of parsley
• salt and pepper to taste.
• 250ml fresh double cream (don't use UHT as it splits very easily)

Method

Stock

• Firstly start making the stock at least 5 hours ahead, ideally though you would want to cook for at least 12 but in the real world many cant afford the electric bill.
• To start brown the carcase and the veg in a metal tray in the oven at 200*c for approx 20mins.
• Remove from oven and transfer the contents to a pan. You can place some hot water into the metal tray you used to cook the carcase in to remove the flavours from the bottom.
• Add the water and the parsley and tarragon stems add a splash of white wine and bring to the boil. Remember that tarragon is only used in this stock because of the dish, usually it would just be parsley and a few bay leaves.
• Allow to simmer on a low heat and scrape any froth off that appears during cooking.
• Top up with water when it gets low. Simmer for at least 5hrs.
• Strain out the carcase veg and herbs, return to a clean pan bring to the boil and rapidly boil until the stock reaches a1/4 of its original volume.

Chicken

• Season the chicken and lightly oil.
• Heat a frying pan to a high heat and place the chicken breast skin side down and cook until browned (about 5 mins) repeat on the underside but only for 2 mins.
• Transfer to a preheated oven (200*c) and cook for a further 8-10mins.
• Slice in half and leave to rest for 3 minutes.

Sauce.

• Whilst the chicken is cooking use the rest of the white wine white wine to de-glaze the pan you sealed the chicken in reduce by half , add the stock and reduce by half again, add cream tarragon and reduce on medium heat by half or until a sauce consistency is achieved. Season then serve on top of the chicken.