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Add a photoServings: 4
Ingredients
- 1 x 3 pound broiling chicken, (cut into eighths)
- 2 c. small-diced mire poix
- 4 x cloves peeled garlic
- 4 Tbsp. extra virgin olive oil
- 2 c. stock
- 1/2 c. white wine, (Franz Reh Lark Reisling)
- 1/4 c. creme fraiche
- Â Â coarsely minced tarragon
- Â Â Kosher salt
- 1 x squeeze lemon, juice
- Â Â pepper
- 1/4 c. 35% cream
Directions
- Preheat oven to 400 degrees Fahrenheit.
- Heat the extra virgin olive oil in a large, ovenproof saute/fry pan over a medium heat. Season the chicken pcs and brown them lightly in the pan.
- When all the pcs and sides are browned, add in the mirepoix (small diced carrot, onion and celery) garlic and place in the oven till cooked thoroughly, about 40 min.
- Remove the chicken from the pan, leaving the vegetables in. Place pan over a medium-high heat and deglaze it with the white wine, scraping the bottom to dissolve any browned bits. Add in the chicken stock and reduce the liquid by half.
- Add in the creme fraiche and cream to the reduced chicken stock, adjust seasoning and return the chicken pcs to the pan to hot through.
- Add in the fresh tarragon and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 520g | |
| Recipe makes 4 servings | |
| Calories 990 | |
| Calories from Fat 561 | 57% |
| Total Fat 62.65g | 78% |
| Saturated Fat 16.62g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 306mg | 102% |
| Sodium 1775mg | 74% |
| Potassium 872mg | 25% |
| Total Carbs 1.83g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.3g | 0% |
| Protein 93.92g | 150% |
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