Chicken with Tarragon and Jersey Benne Potatoes
( SERVES 4 )
Back home and my tarragon is overrunning its little pot. I love its anise-scented leaves and use them to make herb butters or the classic béarnaise sauce. It's a herb that's particularly suited to chicken. All this summery dish needs for accompaniment is boiled potatoes tossed in a little butter.
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|4 tbsp||Unsalted butter|
|1 to taste||Salt & freshly ground pepper|
|600 g||Chicken pieces, free-range|
|125 ml||White wine|
|300 ml||Chicken stock|
|500 g||Potatoes, jersey benne|
- Chop the onions. Melt half the butter in a deep saucepan and add the onion. Cook over a moderate heat until the onions have softened, stirring occasionally.
- Put the flour in a plastic bag, season with a little salt and pepper, then add the chicken pieces. Shake the bag gently to coat the chicken.
- Melt the remaining butter in a frying pan, add the chicken, then cook until it has coloured lightly on all sides.
- Transfer the chicken to the saucepan containing the onion. Pour the wine into the frying pan and bring to the boil.
- Stir to loosen any bits of chicken left on the bottom of the pan. Add to the chicken and onion with the stock.
- Strip the leaves from the tarragon and chop half of it, then stir into the chicken and partially cover with a lid.
- Simmer gently for 30 minutes over a low heat, stirring occasionally. When the chicken is tender, stir in the cream and remaining tarragon.
- While the chicken is cooking, wash the potatoes and place in a deep saucepan. Cover the potatoes with hot tap water and season with salt.
- Bring to a simmer and cook for 30 minutes. Drain the potatoes through a colander, then return them to the pan and toss in the butter.
- You may need to season the potatoes again, so give them a quick check.
- Check the seasoning of the chicken, adding more salt if necessary, then serve with the potatoes.