chicken with tarragon & calvados
Tarragon and chicken just go together. Enuf said. I don't usually buy a whole bottle of expensive Calvados. Most large liquor warehouse-type stores sell the tiny little bottles - which I use for the occasional recipe.
No Image
prep time
15 Min
cook time
40 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 3 1/2 pounds chicken, cut into serving pieces
- 5 tablespoons unsalted butter, divided use
- 2 tablespoons finely chopped tarragon, divided use
- 3 tablespoons chopped shallots
- 1/2 cup dry white wine
- 1 1/2 cups heavy cream, divided use
- 3 tablespoons flour
- 1 tablespoon calvados or applejack
- salt & pepper
How To Make chicken with tarragon & calvados
-
Step 1Sprinkle chicken pieces with salt and pepper. Melt 3 tablespoons butter over high heat and add chicken, skin side down. Cook until golden brown, then turn.
-
Step 2Sprinkle with half the tarragon and ALL of the shallots. Cover and cook on low heat for 15 minutes.
-
Step 3Uncover and sprinkle with the white wine. Recover and cook on low for another 15 minutes. Remove chicken from pan and keep covered while making the sauce.
-
Step 4Add 1 cup of the cream to the skillet. Stir well. Blend the flour with the remaining 2 tablespoons butter and add it, a little at a time, to the simmering sauce. Add just enough to make the desired consistency. Cook five minutes, then stir in the Calvados or applejack, and add the remaining cream.
-
Step 5Put the chicken back into the pan, spooning the sauce over to warm it up. Spinkle with the remaining tarragon and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes