A French dish, perfect for a comforting family dinner
Ingredients
1 Tbsp unsalted butter
4 Tbsp olive oil
8 Drumsticks, Skinless (any part of the chicken is good)
Salt and pepper
½ cup chicken stock
½ cup dry white wine
1 shallot, minced
½ Cup Half & Half
½ cup fresh tarragon and a few extra for garnish
Instructions
Season chicken with salt and pepper
In a large dutch oven, warm oil and butter over a medium-high heat
Brown chicken in batches and set aside
Add all the chicken pieces back to the pot
Add broth, cover and simmer for about 20 minutes
Take the chicken from the pot and set aside.
Add shallot to the pot and soften, about 5 minutes
Add wine, allow to reduce about 7 minutes
Add half and half, stir to combine
Add chopped Tarragon, stir and cover for about 5 minutes
Add chicken back to the pot, cover and allow to simmer for about 10 minutes
Serve and garnish with fresh Tarragon
Notes
Served with pan seared Fennel, pan seared Zucchini Slices and aromatic Jasmine Rice
Recipe adapted from Laura Calder's version: http://www.foodnetwork.ca/recipes/Herbs/recipe.html?dishid=9128
Recipe by Lovely Pantry at https://lovelypantry.com/2012/05/tarragon-chicken-sundaysupper/