Chicken with Tarragon & Calvados
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.
☆☆☆☆☆ 0 votes0
3 1/2 lbchicken, cut into serving pieces
5 Tbspunsalted butter, divided use
2 Tbspfinely chopped tarragon, divided use
3 Tbspchopped shallots
1/2 cdry white wine
1 1/2 cheavy cream, divided use
1 Tbspcalvados or applejack
·salt & pepper
How to Make Chicken with Tarragon & Calvados
- Sprinkle 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.
- Sprinkle with half the tarragon and ALL of the shallots. Cover and cook on low heat for 15 minutes.
- Uncover 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.
- Add 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.
- Put the chicken back into the pan, spooning the sauce over to warm it up. Spinkle with the remaining tarragon and serve immediately.