In a previous post I jointed a chicken. I used the legs, wings and thighs (and a couple wee bits of breast) in this recipe.
I’ve never cooked with tarragon before, but it was goooooooooood! Such a delicious fresh flavour. I’m gonna search out some more recipes.
This recipe was pretty Slimming World friendly, bar the wine! So I’m gonna try making a wine-free version to see how it tastes. Husband couldn’t believe how good this was, and that is was so slimming friendly.
The best bits were the soft, delicious whole garlic – melt-in-the-mouth good!
This recipe was adapted from one in the August 2011 edition of Delicious magazine.
Extra-virgin olive oil spray
6-8 chicken bits, legs, thighs and breast, about 1.75kg, skin removed
12 small shallots or two large onions, chopped
8 garlic cloves
600ml white wine
2 tbsp chopped fresh tarragon, plus extra leaves to serve
4 bay leaves
3 heaped tbsp fat free fromage frais
Heat a large non-stick frying pan over a medium heat, spray with oil spray, and add the chicken in a single layer. Fry 5-8 minutes until golden on all sides. Set aside on a plate lined with kitchen paper.
Wipe the pan clean, return to the heat and spray with oil spray. Add the shallots.onion and garlic, then fry until lightly browned. Set aside with the chicken.
Add the wine to the pan and boil for 10 minutes until reduced by three-quarters. Stir in 300ml water, the chopped tarragon and bay leaves. Return the chicken to the pan, along with the shallots/onion. Cover and simmer for 20 minutes. Turn the chicken over and cook, uncovered, for a further 25 minutes until the sauce is reduced.
Lift the chicken and vege into a serving bowl. Stir in the fromage frais, season and pour over the chicken. Scatter with tarragon leaves.