About this recipe:An elegant but oh-so easy chicken dish. Chicken pieces are browned, then braised in a combination of white wine, garlic, onion and tarragon. A drizzle of soured cream finished the dish. Serve with rice or new potatoes and green veg.
1 whole chicken, cut into pieces
125g plain flour
salt and pepper to taste
2 tablespoons vegetable oil
1 onion, chopped
3 cloves crushed garlic
1 tablespoon chopped fresh tarragon
400ml dry white wine
1 tablespoon cornflour (optional)
4 tablespoons water (optional)
1 tablespoon soured cream
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Method Prep:15min › Cook:45min › Ready in:1hr
Coat the chicken pieces in flour.
Heat the oil in a large saute pan. Brown chicken on all sides in the oil, and remove from pan.
To the oil remaining in the pan, add the onion. Fry lightly for 2 minutes, then add the garlic. Deglaze pan by stirring in the wine, which should lift off the bits of the flour from the bottom of the pan. Add the tarragon, and salt and pepper to taste. Return the chicken to the pan. Cook over low heat for about 45 minutes, or until the chicken is well done.
When ready to serve, thicken the sauce with a cornflour and water mixture; often this is not necessary as the initial flour coating thickens it naturally. Stir in the soured cream.