Chicken with White Wine, Shallots and Tarragon
Over a year ago
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Ingredients
- 2 Chicken Breast or thighs
- 6 Small Shallots
- 2 Cloves of Garlic
- 300ml White wine
- 1tbsp Chopped fresh Tarragon
- 2 Bay Leaves
- 1tbsp ½ fat crem fraiche
Accompaniment
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Nederburg Cabernet Sauvignon Rose
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Description
One Pan Supper, kids love it
Method
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1
Fry the chicken in a non stick frying pan for 5-8 minutes until golden on all sides. Set aside on a plate lined with kitchen roll.
Add the whole shallots and garlic to the frying pan and fry until lightly browned. Seat aside with the chicken.
Add the wine to the pan and boil until reduced by 3/4. Add 150ml of water, the chopped tarragon and bay leaves. Return the chicken, shallots and garlic to the pan. Cover and leave to simmer for 20 mins. Turn the chicken over and cook uncovered for a further 25 mins until the sauce is nicely reduced.
Lift the chicken on to serving dish and scatter over the shallots and garlic. Stir the creme fraiche in to the sauce, season, then pour over the chicken. Scatter with tarragon leaves and serve with potatoes and peas.
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