chicken with tarragon & calvados
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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.
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yield
6 serving(s)
prep time
15 Min
cook time
40 Min
method
Stove Top
Ingredients For chicken with tarragon & calvados
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3 1/2 lbchicken, cut into serving pieces
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5 Tbspunsalted butter, divided use
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2 Tbspfinely chopped tarragon, divided use
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3 Tbspchopped shallots
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1/2 cdry white wine
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1 1/2 cheavy cream, divided use
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3 Tbspflour
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1 Tbspcalvados or applejack
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salt & pepper
How To Make chicken with tarragon & calvados
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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.
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2Sprinkle with half the tarragon and ALL of the shallots. Cover and cook on low heat for 15 minutes.
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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.
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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.
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5Put the chicken back into the pan, spooning the sauce over to warm it up. Spinkle with the remaining tarragon and serve immediately.
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