CookEat Recipe
Chicken Sauté with Tarragon
Chicken sautéed with wine and demi-glace, finished in a strained sauce with fresh tarragon leaves.
Method
Steps
Step 1
Start with one tender chicken specified at three pounds before its head and feet are removed. Have the head and feet removed, singe and draw the bird, then cut it into twelve even pieces. Season with one teaspoon salt and half a teaspoon white pepper.
Step 2
Strip the leaves from two tarragon branches and put the leaves in a clean second saucepan. Keep the stems separately.
Step 3
Heat two tablespoons melted butter in a frying pan. Add the chicken and gently brown for twelve minutes, turning the pieces occasionally.
Step 4
Add the tarragon stems, six finely sliced shallots, two ounces raw lean ham cut into small pieces, half a garlic clove, one branch parsley and one branch chervil. Mix well and brown for five minutes.
Step 5
Measure two actual gills of the finished demi-glace before thinning. Loosen only this portion with a little hot ready-to-use unsalted veal broth until somewhat fluid. If the sauce has been refrigerated or thawed, bring the diluted portion to a full rolling boil while stirring and check that it reaches at least 165°F.
Step 6
Add it promptly to the chicken with one gill white wine. Mix well and cook gently for thirty minutes as a guide, tossing occasionally and continuing as needed until a clean food thermometer confirms the thickest centre of every chicken piece, away from bone, and the ham pieces reach at least 70°C for two minutes.
Step 7
Lift the chicken into the saucepan containing the reserved tarragon leaves. Strain all the sauce over the chicken, removing the earlier stems, ham, shallots and herbs. Mix lightly and cook for five minutes more, then arrange on a hot dish and serve promptly.
Cooked it? Rate it.
Cooked 0 times