Tarragon chicken is a bistro classic in French home cooking, and it comes down to three steps: brown the chicken skin-side down, deglaze the browned bits in the pan with liquid, then finish the sauce with cream and tarragon. Tarragon is the main flavor, not just a garnish; its sweet, anise-like aroma is what carries the cream. This version deglazes the pan with apple cider vinegar, a pinch of sugar, and chicken broth.
Pat the chicken pieces thoroughly dry with paper towels, especially the skin; wet skin steams instead of browning. Rub all sides with salt and pepper and let stand for 5 minutes. Meanwhile, thinly slice the shallots and chop the tarragon.
Heat the butter and olive oil in a wide, heavy-bottomed skillet. Arrange the chicken pieces in a single layer, skin-side down. Leave them undisturbed for 6–7 minutes, until the skin is golden brown and releases from the pan. Turn and cook for 3 minutes more, then transfer the chicken to a plate.
Pour off the excess fat from the skillet, leaving two 15 ml measures. Add the shallots and soften them over low heat without browning. Do not raise the heat or the browned bits on the bottom of the pan may burn; they are the base of the sauce.
Pour in the apple cider vinegar and sugar, then scrape the browned bits from the bottom of the pan with a wooden spoon. Simmer for 1 minute, until the sharp vinegar aroma has dissipated. The sugar rounds out the vinegar; it is not meant to sweeten the dish. Add the chicken broth and bring to a boil.
Return the chicken and any juices on the plate to the skillet. Add half the tarragon, cover, and cook over low heat. Insert a meat thermometer into the thickest part of a thigh without touching the bone. Do not remove the chicken from the heat until it reaches 74°C / 165°F. The breast pieces will be ready sooner; remove them first.
Transfer the chicken to a plate and cover it. Boil the liquid in the skillet over high heat until reduced by one-third. Lower the heat and whisk in the cream and mustard. When the sauce coats the back of a spoon and a line drawn through it with your finger holds, remove it from the heat. Stir in the remaining tarragon and lemon juice, then pour the sauce over the chicken.
Add half the tarragon at the beginning of cooking and the other half just before removing the pan from the heat. Tarragon loses its aroma when cooked too long, while fresh tarragon added at the end stays bright on top of the sauce.
Tabanı sıyırma adımı sosun tamamı, o kahverengi kısımlar tavada kalırsa sos tatsız oluyor.
Kremayı kattıktan sonra kaynattım ve sos kesildi.
Krema katıldıktan sonra sos yalnız hafif fokurdamalı. Kesilirse ateşten alıp bir parça soğuk tereyağıyla çırparak toparlayabilirsiniz.
Tavuğu kurulamadan tavaya koydum, deri hiç kızarmadı ve lastik gibi kaldı. Arpacık soğanı yumuşatma adımına da zaman ayırın, yarı çiğ kalınca sosun içinde keskin duruyor ve tarhunun kokusunu bastırıyor.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
