Summary

Ingredients

• 1 large chicken (free range chicken), cut into 8 pieces or
• 4 chicken legs or
• 4 chicken breasts
• 2 shallot (s)
• 2 large cloves garlic
• 1 tablespoon clarified butter (clarified butter)
• 1 tablespoon tomato puree
• 1 dl vinegar (tarragon vinegar)
• 1 dl white wine
• 2 ½ dl chicken broth
• 0.5 ½ bunch tarragon, fresh
• 0.15 kg double cream

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Instructions

1. Finely chop the shallots. Make a seasoning mixture from salt and pepper and season the chicken well all around.
2. Heat the clarified butter in a frying pan and fry the chicken pieces well. Remove the chicken, fry the shallots and the garlic in the roasting pan until translucent. Add the tomato puree and toast briefly.
3. Deglaze with tarragon vinegar and white wine, bring to the boil vigorously, add the chicken pieces. Pour in 2.5 dl chicken stock, bring to the boil, simmer on a low fire for 50 - 60 minutes, until the meat loosens easily from the bone.
4. Loosen the tarragon from the twigs and chop (do not add!). Remove the chicken pieces from the sauce and keep warm. Mix the sauce well with the hand blender. Add 150 g double cream while continuing to mix. Cook the sauce until it throws well.
5. Add the tarragon and season the sauce with salt and pepper. Add the chicken pieces again and just let them get hot. I recommend risotto heads as a side dish.
6. TIP: Leftovers can be stored in the refrigerator for 2 - 3 days and will taste even better!