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.
- 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)
- 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.
- 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.
- 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.