Differences

This shows you the differences between two versions of the page.

@@ Line 1: / Line 1: @@
+Chicken with Tarragon (Poulet a l'estragon)
+from 60 minute gourmet
+  * 2 to 3 lb chicken in pieces, or legs and thighs
+  * salt and pepper
+  * 1 tablespoon butter or olive oil
+  * 2 tablespoon finely chopped shallots, or 1 teaspoon dried onion
+  * 2 teaspoon finely chopped fresh tarragon, or 1 teaspoon dried tarragon
+  * 1/2 to 3/4 cup dry white wine
+  * (1/4 cup water)
+  - Remove the skin from the chicken pieces, and pat dry. Sprinkle the chicken with salt and pepper.
+  - Heat the butter or olive oil in a heavy skillet or pan. add the chicken pieces and cook about 10 minutes on 1 side, till golden brown. Turn and cook about 5 minutes on the other side.
+  - Remove the chicken and set aside.
+  - Add the shallots to the skillet and saute briefly. Add the tarragon and wine, and stir to dissolve the particles that cling to the bottom of the skillet.
+  - Return the chicken to the skillet, and cover. Cook about 15 minutes at medium heat. Uncover and continue to cook at medium low heat, basting frequently, for 5 minutes, till chicken is thoroughly tender and nicely glazed.