Nutrition Facts
6 servings
6
Recipe for Forest Chicken with Tarragon and Mushrooms
Tarragon grows abundantly in the garden! That gave me the idea for this recipe because chicken pairs particularly well with tarragon. My little slice of Normandy especially enjoyed this recipe in which the fresh cream plays a key role...
Ingredients
6 thighs and drumsticks of chicken
200 smoked lardons
1 organic onion
300 organic blond mushrooms
50 thick organic cream
1 mustard
10 white wine
5 organic rosemary
10 organic tarragon
organic olive oil
salt and freshly ground pepper
Directions
1
Remove the earthy ends of the mushroom stems and quickly rinse them under running water. Dry them and then slice them thinly. Peel and slice the onion. Rinse the herbs under water. Remove the leaves from the herbs and cut them in half.
2
Brown the pieces of chicken in a pot with a drizzle of olive oil over medium heat. Season with salt and pepper. Remove and set aside. Sauté the onion and bacon in the same pot and return the chicken to it. Add the white wine as well as the rosemary and half of the tarragon. Season with salt and pepper and let cook for 30 minutes. Add the mushrooms and sauté over high heat for 10 minutes.
3
Incorporate the cream and mustard, then mix. The sauce will change color. Let cook for 10 minutes over low heat, stirring occasionally until thickened.
4
To finish, remove the tarragon stems, adjust the seasoning if necessary, and place the reserved tarragon stems on the dish. Enjoy your meal!
Ingredients
Ingredients
6 thighs and drumsticks of chicken
200 smoked lardons
1 organic onion
300 organic blond mushrooms
50 thick organic cream
1 mustard
10 white wine
5 organic rosemary
10 organic tarragon
organic olive oil
salt and freshly ground pepper
Directions
Directions
1
Remove the earthy ends of the mushroom stems and quickly rinse them under running water. Dry them and then slice them thinly. Peel and slice the onion. Rinse the herbs under water. Remove the leaves from the herbs and cut them in half.
2
Brown the pieces of chicken in a pot with a drizzle of olive oil over medium heat. Season with salt and pepper. Remove and set aside. Sauté the onion and bacon in the same pot and return the chicken to it. Add the white wine as well as the rosemary and half of the tarragon. Season with salt and pepper and let cook for 30 minutes. Add the mushrooms and sauté over high heat for 10 minutes.
3
Incorporate the cream and mustard, then mix. The sauce will change color. Let cook for 10 minutes over low heat, stirring occasionally until thickened.
4
To finish, remove the tarragon stems, adjust the seasoning if necessary, and place the reserved tarragon stems on the dish. Enjoy your meal!
Notes
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