Chicken with mushroom and tarragon sauce

I’ve been cooking a lot of oriental things recently so I thought that I’d do something French for a change.

I bought a whole chicken and jointed it, it is better value doing this than buying chicken portions most of the time.

I used the breast and wing pieces for this dish and saved the legs for something else.

First I coated the chicken in seasoned flour and fried it in olive oil until the skin was crisp and then removed it from the pan.

Then I added a few crushed and chopped cloves of garlic and a finely diced onion and fried those until they were soft, using extra butter in the pan. Then I added some quartered chestnut mushrooms and cooked them. Finally, I flamed off some marc de Bourgogne and added a glassful of Noilly Prat and some chicken stock.

This was allowed to come to a simmering temperature before I returned the chicken to the pan. This was then covered and left to simmer for about 15 minutes.

To finish the dish off, I adjusted the seasoning and added in a handful of chopped tarragon and parsley and some single cream. This was left to reduce slightly while I finished off the potatoes and some baby courgettes which were sautéed in olive oil and a little butter.

When the sauce was thickened a bit, everything was ready to serve. Chicken and tarragon is one of those classic French marriages of flavours, and the brandy, cream and Noilly Prat makes the sauce rich and unctuous.

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