chicken with tarragon & calvados

Recipe by
Lori L (JostLori)
San Diego

Tarragon and chicken just go together. Enuf said. I don't usually buy a whole bottle of expensive Calvados. Most large liquor warehouse-type stores sell the tiny little bottles - which I use for the occasional recipe.

yield 6 serving(s)
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For chicken with tarragon & calvados

  • 3 1/2 lb
    chicken, cut into serving pieces
  • 5 Tbsp
    unsalted butter, divided use
  • 2 Tbsp
    finely chopped tarragon, divided use
  • 3 Tbsp
    chopped shallots
  • 1/2 c
    dry white wine
  • 1 1/2 c
    heavy cream, divided use
  • 3 Tbsp
    flour
  • 1 Tbsp
    calvados or applejack
  • salt & pepper

How To Make chicken with tarragon & calvados

  • 1
    Sprinkle chicken pieces with salt and pepper. Melt 3 tablespoons butter over high heat and add chicken, skin side down. Cook until golden brown, then turn.
  • 2
    Sprinkle with half the tarragon and ALL of the shallots. Cover and cook on low heat for 15 minutes.
  • 3
    Uncover and sprinkle with the white wine. Recover and cook on low for another 15 minutes. Remove chicken from pan and keep covered while making the sauce.
  • 4
    Add 1 cup of the cream to the skillet. Stir well. Blend the flour with the remaining 2 tablespoons butter and add it, a little at a time, to the simmering sauce. Add just enough to make the desired consistency. Cook five minutes, then stir in the Calvados or applejack, and add the remaining cream.
  • 5
    Put the chicken back into the pan, spooning the sauce over to warm it up. Spinkle with the remaining tarragon and serve immediately.

Categories & Tags for Chicken with Tarragon & Calvados:

ADVERTISEMENT