Tag Archives: Tarragon

Papa Poulet…or Poulet Saute au vinaigre

17 Jun

Some quality french cooking for the best Dad in Chez Davies. I saw Henry Harris cook this yesterday on Saturday Kitchen and instantly thought, winner! The recipe is from the bbc website. It takes a little time but is definitely worth it. All my family loved the deep flavours which come from the slow cooked chicken with rich tomatoes, white wine, and mustard tamed with cream and subtle tarragon. I used a whole chicken which I then jointed into thighs, breast, legs, and drumsticks but you could equally use pre-portioned chicken thighs and legs. Bones equal flavour so please make sure you leave them in. I served ours with very buttery mash and some roasted celeriac and rosemary. This will serve 4 (2 adults and 2 hungry children!)

Ingredients

  • 1.5kg/3lb 5oz free-range chicken
  • 1 tbsp olive oil
  • salt and pepper
  • 2 tomatoes, blanched and skinned
  • knob of butter
  • 1 tsp tomato puree
  • 2 garlic cloves, finely chopped
  • 50ml/2fl oz red wine vinegar
  • 125ml/4fl oz white wine
  • 500ml/18fl oz chicken stock
  • 1 heaped tsp Dijon mustard
  • 250ml/9fl oz whipping cream
  • 1 tbsp chopped fresh tarragon

Preparation method

  1. If using a whole chicken, cut it up and divide the breast into 2 sections. You should end up with around 10 pieces.
  2. Preheat the oven to 180C/350C/Gas 4.
  3. Heat a splash of oil in a large, wide, lidded, oven-proof pan.
  4. Season your chicken and fry until golden.
  5. Meanwhile, quarter the skinned tomatoes and scoop out the seeds. Keep the pulp.
  6. Dice the tomato flesh into a small dice and put to one side.
  7. Remove the chicken from the pan and set to one side.
  8. Tip out the fat and add the butter. Stir in the tomato purée and cook for two minutes to cook out the purée. Add the garlic and tomato pulp and cook for a further minute to dry out the pulp.
  9. Add the vinegar and reduce until it has all but disappeared. Add the wine and reduce in volume by a third. Then add the chicken stock and bring up to a simmer.
  10. Taste to check the seasoning, and add salt and freshly ground black pepper as necessary.
  11. Return the chicken to the pan, cover with a lid and transfer to the oven.
  12. Bake for a further 20 minutes or until the chicken is cooked through.
  13. Lift the chicken from the pan and set aside and keep warm.
  14. Strain the sauce through a sieve into a clean pan and bring back to a boil.
  15. Whisk in the mustard and stir in the cream, then simmer and reduce to thicken slightly.
  16. Check the seasoning a final time and then add the diced tomato and tarragon.
  17. To serve, pour the sauce over the chicken and serve.
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