CHICKEN TARRAGON (POULET A L'ESTRAGON)
Steps:
- Now we are ready to begin. Read the recipe two times. Skin the chicken (the fat is bad for you). Heat a 50-50 mixture of vegetable oil and butter, 4-6 Tbsps, over medium heat in a frying pan. Toss some flour into a plastic grocery bag (or whatever), add 1 Tbsp of salt, and 1 tsp of pepper. Flour the chicken, one or two pieces at a time, in the bag. Knock off as much of flour as possible before placing the chicken in the frying pan to brown. Brown quickly - use medium to medium high heat. As the pieces finish browning, transfer them to a bowl. Lower the heat to low. Drain and discard the browning oil/butter from the frying pan, and add 2 Tbsp butter. Add the diced shallots, and cook till soft, a few minutes. Add the brandy, wine, and sprigs of tarragon. Finally, return the chicken to the frying pan. Cover, and simmer over low heat for 20 minutes. Then turn the chicken, and simmer for 20 more minutes (40 minutes total cooking time). Remove the chicken from the pan. Add the cream to the frying pan, and stir over medium heat until thickened somewhat - it should coat a spoon. Check the seasoning and correct as necessary. Transfer the chicken and sauce to a serving bowl, and sprinkle the minced tarragon and chervil over the finished dish.
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