Tuesday, February 19, 2008

A Classic from Jacques Pepin

So I asked the guys what they would like me to make that we haven't had in a while. They both said, nearly at the same time, "Tarragon Chicken"!!

This is from Food & Wine (I think...might be Gourmet) from quite a while ago, I clipped it and inserted it in my notebook, didn't note the date, in fact I don't even have the full recipe. It accompanied an article about Pepin's biography.

The recipe calls for chicken breasts & whole legs, but I have adapted it for chicken thighs so will list it here with that adaptation (to stay away from copyright police):

2 TBS butter, softened
6 bone-in skin-on chicken thighs (use boneless/skinless if you must)
salt & pepper
1/2 c dry white wine or vermouth
1/2 c chicken stock
Bouquet garni-2 bay leaves, 2 sprigs parsley, 2 sprigs thyme- tied in a bundle
1 small onion, halved (or 1/3 of a gigantic onion, which is what I had)
1 TBS flour
1 c heavy cream
1 TBS minced tarragon

Melt 1 TBS of the butter in a large skillet. Add the chicken skin side down & season with salt & pepper. Cook over medium heat until lightly browned, about 10 minutes or so. Turn the chicken and spoon off all but about 2 TBS of the fat. Add the wine, stock, herbs & onion & bring to a boil.
Cover & simmer over low heat about 25 minutes until the chicken is done. Transfer the chicken to a plate & cover loosely with foil.
Discard the onion & herbs, boil the cooking liquid until reduced to about 3/4 cup.
While cooking liquid is reducing, blend the other TBS of butter with the flour to make a paste.
Whisk that paste into the cooking liquid until smooth and bring to a simmer. Add the cream & simmer over low heat until thickened, about 5 minutes.
Stir in the tarragon, add the chicken & any juices collected on the plate and simmer until heated through.
Add salt & pepper to taste, serve with white rice.

French comfort food!! Bon Appetit!

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