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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Toss chicken in flour, shake away excess flour. Heat 2 tablespoons
of the oil in pan, add chicken, cook until lightly browned. Transfer
chicken to ovenproof dish (8 cup capacity). Heat remaining oil in
pan, add onion and garlic, cook, stirring, until onion is soft. Add
tarragon, vinegar and wine, simmer, uncovered, until reduced by about
one-third. Add stock and cream, simmer further 3 mins. Pour sauce
over chicken, bake, covered, in moderate oven about 30 mins or until
chicken is tender. Serve sprinkled with herbs.
Ingredients:
8 Chicken thigh cutlets
3 Tablespoon(s) Oil
1 medium (150g) onion, chopped
1 Clove garlic, crushed
2 Tablespoon(s) Chopped fresh tarragon
1/4 Cup(s) Tarragon vinegar
1/4 Cup(s) Dry white wine
2/3 Cup(s) Chicken stock
1/3 Cup(s) Cream
1 Teaspoon(s) Chopped fresh parsley
1 Teaspoon(s) Chopped fresh chives
1 Teaspoon(s) Chopped fresh chervil |
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