Poached tarragon chicken
French tarragon has the best flavour. It is one of the classic fines herbes of French cuisine.
For the poached chicken
|1 small||Fennel bulb, sliced|
|1 medium||Carrot, sliced|
|2 sprigs||French tarragon|
|1½ cups||Dry white wine|
|1 cube||Chicken stock|
|1.2 kgs||Boneless chicken thighs, skinned, 8 thighs|
For the sauce
- Place all the ingredients for the poached chicken into a large frying pan. Bring to the boil then reduce the heat, cover and simmer for about 30 minutes or until cooked.
- Remove from the heat and stand for 10 minutes. Place the chicken in a bowl and cover.
- Strain 2 cups of the stock into a saucepan. Boil until reduced by half.
- To make the sauce, whisk the egg yolks, cream and tarragon in a jug. Whisk in a little of the reduced stock then pour back into the saucepan with the lemon juice. Mix the cornflour with a little water and stir into the sauce. Stir over low heat until it just begins to thicken.
- Return the chicken to the clean frying pan and add the sauce. Heat through gently.
More of Jan's recipes using herbs and edible flowers