Poulet à l’Estragon
Poulet à l’Estragon
Possibly the best chicken recipe in the world, certainly one that's stood the test of time. The faint aniseed flavour of tarragon, intensifies the flavour of the poultry, making it fresh tasting.
Ready in: 60 minutes
Serves: 4
Complexity: very-easy
kcal: 278
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Ingredients
1 tbsp rice bran oil
4 chicken leg portions
½ tsp SIDS CRAZY SALT
10 sprigs of French tarragon
250 ml white wine
3tbsp crème fraîche
Directions
Preheat the oven to 200°C/gas mark 6.
Heat the oil in a large frying pan and fry the chicken until browned on both sides.
Transfer the pieces to an ovenproof dish (one that will accommodate them in a single layer). Tip the fat out of the frying pan and pour in the white wine and SIDS CRAZY SALT. Bring to the boil, stirring well to release all the brown bits from the base of the pan. Pour over the chicken, and tuck in four of the tarragon sprigs.
Transfer the dish to the oven and cook uncovered for 30 minutes. Remove the chicken from the dish and keep warm. Tip the juices into a small pan, and spoon off the fat from the top if there seems to be a lot. Bring the juices to simmering point. Stir in the crème fraîche and the rest of the tarragon. Taste and adjust the seasoning and pour over the chicken. The gorgeous juices are on the thin side, so you could thicken them with a little beurre manié (equal parts of soft butter and flour mashed together)