Tarragon Chicken
- Reviews 1
Ready In: 1 hr 40 mins
Serves: 4
Ingredients
- 1 1⁄2 kg chicken portions (thighs, drumsticks and wings)
- 4 tablespoons flour (for dusting)
- sea salt
- fresh ground black pepper
- 1 tablespoon mustard powder
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 500 ml fruity white wine
- 125 ml water
- 200 g young green beans
- 12 courgettes, sliced
- 6 cloves fat garlic, crushed
- 4 bay leaves
- 4 potatoes, peeled and sliced
- 2 teaspoons dried tarragon
- 6 stalks broccoli
- sea salt
- fresh ground black pepper
- 2 tablespoons olive oil
Directions
- Wash chicken and pat dry, using paper towels.
- Lightly flour chicken and season with salt, pepper and mustard.
- Heat butter and oil in a flameproof casserole until hot but not smoking.
- Add chicken pieces and sauté, turning from time to time, until golden brown on both sides.
- Set aside.
- Add wine and water to pan and stir over high heat until boiling rapidly and slightly reduced Layer beans and chicken with courgettes, garlic, bay leaves and potatoes.
- Sprinkle with tarragon and extra seasoning.
- Cover with the lid and bake in the oven at 160 C for 1-1 1/2 hours .
- Add broccoli, sea salt, freshly milled pepper and olive oil.
- Cover to steam broccoli.
- When softened (10-12 minutes) serve immediately.
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