Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon safflower oil (I used vegetable oil)
- 1 free-range chicken, about 4 lbs, cut into 6-8 pieces (I used all chicken thighs and drumsticks)
- 2 carrots, chopped
- 1 shallot, chopped
- 2 cloves garlic, minced (I added garlic just because I can resist it)
- a sprig of thyme
- 2-3 sprigs of flat-leaf parsley
- a bunch of tarragon
- 3 tablespoons crème fraîche or sour cream
- coarse sea salt and freshly ground black pepper
Preparation
Step 1
(Serves 4)
Melt the butter and oil in a large sauté pan with a lid. Add the chicken pieces and cook for about 5 minutes, until brown. Put the browned chicken pieces on a paper towel lined plate and season well with salt and pepper.
Add the carrots, shallot, and garlic to the pan and cook, stirring for 1-2 minutes. Return the chicken to the pan and add water to cover half-way. Add the thyme, parsley, and a few sprigs of tarragon. Cover and simmer gently for 30 minutes.
Meanwhile, strip the leaves from the remaining tarragon, chop them finely, and set aside. Add the stems to the cooking chicken.
Remove the chicken from the pan and put it in a serving dish. Remove and discard the tarragon stems.
Increase the heat and cook the sauce until it has reduced by half. Strain and return the sauce to the pan. Stir in the crème fraîche and the chopped tarragon. Heat briefly (do not let it reach a boil as the cream will split) and pour over the chicken. Serve immediately.