Ingredients

The following ingredients have 5 Servings
  • 1 chicken, 3 1/2 to 4 pounds, cut into 8 pieces
  • Olive oil
  • 1 tablespoon unsalted butter
  • 2 cups chicken stock or water
  • 2 tablespoons tomato paste
  • 4 shallots, trimmed, peeled and julienned
  • 1/3 cup heavy cream
  • 2 tablespoons tarragon, minced, plus four sprigs
  • 1/2 cup dry white wine

Instruction

  • Season the chicken with salt and white pepper. Place a heavy bottom 12" skillet over medium high heat. When the pan is hot add enough olive oil to form a thin film on the bottom of the pan. Add the chicken skin side down. Brown the chicken to your liking.
  • When the chicken is brown quickly remove it to a plate. Add the butter and the shallots to the sauté pan. Saute the shallots until golden.
  • Deglaze the pan with the white wine and let the wine reduce to a tablespoon or so. Add the chicken stock, tomato paste and the sprigs of tarragon. Place the chicken back into the pan and let the sauce come to a boil. Reduce the heat to a simmer.
  • Place a lid on the pan and simmer the chicken until tender. About thirty minutes. Mean while heat the oven broiler.
  • When the chicken is tender remove the lid from the pan. Carefully place the pan into the oven under the broiler and broil it for 3 to 5 minutes or however much time it takes to crisp up the skin. Remove from the oven.
  • Remove the chicken to a platter. Place the pan over high heat. Add the cream and stir it in. Add the chopped tarragon. Taste the sauce and adjust the seasoning. Stir and bring to a boil.
  • Sauce the chicken and serve over rice with extra sauce on the side.