Sautéed chicken with tarragon cream sauce and carrots

Sautéed chicken with tarragon cream sauce and carrots

Poulet sauté à la crème d’estragon et aux carottes

By
From
Taste le Tour
Serves
4

From the Lyon/Central France region

One of the highlights of French cooking is its wonderful variety of poultry dishes. Chicken with tarragon is so French and is oft en served as a main course at Sunday lunch for the extended family.

Ingredients

Quantity Ingredient
1 tablespoon extra-virgin olive oil
8 pieces chicken on the bone
2 shallots, finely chopped
60ml dry white wine
5 medium carrots, peeled and thinly sliced
20g butter
60ml water
salt
freshly ground pepper
60ml thickened cream
3 tablespoons tarragon leaves

Method

  1. Heat the olive oil in a wide, non-stick saucepan and brown the chicken pieces on all sides. Add the shallots, then stir and cook over a low heat for 5 minutes. Add the wine to the pan and bring to a simmer. Cover with foil and a lid and cook over a low heat for about 20 minutes.
  2. Meanwhile, place the carrots in a saucepan with the butter and water and season with salt and pepper. Cover the pan and cook for about 10 minutes, or until the carrots are tender.
  3. When ready to serve, add the cream to the chicken and bring to a simmer uncovered, turning the chicken pieces around in the sauce. Stir in 2 tablespoons of the tarragon leaves.
  4. Divide the carrots between four plates and top each with two pieces of chicken. Spoon a little sauce over the top, garnish with the remaining tarragon leaves and serve.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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