Ingredients:
1 medium chicken, cut in serving portions
4 tablespoons olive or salad oil
4 tablespoons finely chopped shallots
1 glass white wine
1 glass water
Salt and pepper
1 tablespoon finely chopped fresh tarragon
or 1/2 teaspoon dry tarragon
1 tablespoon chopped parsley
4 tablespoons olive or salad oil
4 tablespoons finely chopped shallots
1 glass white wine
1 glass water
Salt and pepper
1 tablespoon finely chopped fresh tarragon
or 1/2 teaspoon dry tarragon
1 tablespoon chopped parsley
Recipe:
1. Saute chicken in 2 tablespoons oil until golden brown on all sides; drain off excess oil.
2. Add shallots and cook until they are transparent.
4. Add wine and water and season to taste with salt and pepper.
5. Cover and cook for 20 minutes.
6. Sauce should be reduced to half the original quantity.
7. Place chicken pieces on a warm serving dish.
8. Add tarragon and 2tablespoons oil in the pan.
9. Stir well; correct seasoning.
10. Pour sauce over chicken pieces.
11. Sprinkle with parsley and serve. Remember to remove skin before you eat the chicken.
2. Add shallots and cook until they are transparent.
4. Add wine and water and season to taste with salt and pepper.
5. Cover and cook for 20 minutes.
6. Sauce should be reduced to half the original quantity.
7. Place chicken pieces on a warm serving dish.
8. Add tarragon and 2tablespoons oil in the pan.
9. Stir well; correct seasoning.
10. Pour sauce over chicken pieces.
11. Sprinkle with parsley and serve. Remember to remove skin before you eat the chicken.
Serves:
4