CHICKEN: Tarragon is a herb that seems to go well with chicken. Enjoy serving this simple recipe.

BRAISED CHICKEN WITH TARRAGON CREAM:




1 x 3 lb. chicken, cut in 8 pieces

2 tbsp. butter + cooking oil

½ cup dry white wine

1 cup hot chicken stock

4 x 4-inch sprigs tarragon

1/2 cup whipping cream

salt and pepper




Rinse, pat dry chicken pieces and season with salt and pepper to taste. Heat oil and melt butter in a non-stick skillet over medium-high heat and brown chicken. Cook chicken for 5 minutes or until pieces are golden brown. Transfer with tongs to a plate and pour off fat from the pan.

Deglaze pan with the wine, scarping up brown bits clinging to bottom and sides of pan. Add stock, 3 of the tarragon sprigs, and the chicken pieces. Bring mixture to a boil, add salt and pepper to taste, cover pan and simmer at medium-low heat for 15 minutes, or until chicken pieces are tender. Transfer chicken to serving platter and keep warm.

Reduce cooking liquid over high heat to about ¾ cup. Add cream and cook, stirring, until sauce is thick. Adjust seasoning if necessary. Strain sauce over chicken. Garnish with remaining tarragon sprigs to serve.