Chicken with tarragon

This recipe is inspired by a lady talking about her recipe, Poulet a ’l’ Estragon, on the local radio Bleu Azur while we were driving home from our supermarket in Nice. It sounded so good that I had to try it. The dish was a great success and I want to share it with you.

2 servings

4 chicken thighs with skin, pref. from poulet fermier, free range chickens
1 tbsp. olive oil
1 tbsp. butter
2 shallots, chopped
1 clove garlic, minced
3 carrots, sliced
100 ml white wine
100 ml chicken stock
Freshly ground black pepper
2 tbsp. crème fraîche, 15 % fat
Fresh tarragon

Preheat the oven to 180° C.

In a heavy casserole such as Le Creuset warm the olive oil and butter over medium heat. Fry the chicken pieces on both sides until golden. Remove from the casserole and set aside.

Microwave the sliced carrots for 5 minutes. Peel and chop the shallots, peel and mince the garlic. Sauté the vegetables in the casserole for a few minutes. Place the chicken pieces back in the casserole. Add the white wine, the stock, black pepper, and a few sprigs of tarragon, and bring to the boil. Save some tarragon leaves for decoration.

Transfer the casserole in the oven and bake for 30 minutes. Meanwhile cook some brown rice.

Remove the casserole from the oven and remove the tarragon sprigs. Mix in 2 tbsp. crème fraîche. Divide the chicken, carrots and the sauce on the plates. Serve with brown rice and decorate with fresh tarragon leaves.