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Poulet aigu de Tarragon
Poulet aigu de Tarragon
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
French-inspired ginger chicken in creamy sauce, served on asparagus. Perfect with Bordeaux wine.
Ingredients:
  • 4 bone-in chicken breast halves, with skin
  • 3 tablespoons chopped fresh ginger root
  • 3 tablespoons all-purpose flour
  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons sour cream
  • 0.5 cup dry white wine
  • 3 tablespoons chopped fresh tarragon
  • 12 spears thick stemmed asparagus
  • 1 sprig fresh parsley
  • 1 wedge lemon
Instructions:
  • Massage a pinch of salt and chopped ginger onto the chicken breast halves, being mindful not to overpower the sauce. Remove the ginger pieces. Gently dust the chicken with flour.
  • In a large skillet over medium-high heat, sizzle the chicken in 3 tablespoons of olive oil until skin is golden brown and crisp, ensuring it's about 3/4 cooked. Set aside once done.
  • In a skillet, heat up the remaining 3 tablespoons of olive oil and cook the chopped onion until soft and translucent. Deglaze the pan with chicken broth, then add cream and sour cream. Simmer on low heat until reduced by 1/4. Stir in white wine until blended.
  • Sprinkle the fragrant tarragon into the pan and gently nestle the chicken breasts on top. Simmer on low heat, generously spooning the flavorful sauce over the chicken, until the sauce thickens, the chicken is fully cooked, and its juices run clear.
  • Bring a large saucepan of lightly salted water to a boil. Trim one inch from the bottom of the asparagus stems, then place the asparagus in the pan. Steam covered for 5 to 7 minutes until tender and vibrant green. Drain and enjoy.
  • Arrange 4 asparagus spears on each plate, ensuring all the tips point in the same direction. Add one chicken breast, skin side up, covering the asparagus stems while keeping the tips exposed. Drizzle lemon over the asparagus and spoon sauce over the chicken and beside the asparagus.

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