While rummaging through a relative’s bookshelf, we stumbled upon an old cookbook called Cooking with Katie Stewart and took a few recipes along on a recent trip to France — and we’re so glad we did. With some cuisses de poulet from a local butcher and the basic equipment in a holiday kitchen, we cooked a simple tarragon chicken that was so delicious, we made it again as soon as we got home. Proof that sometimes the best recipes are the ones you nearly overlook.
Wine Suggestion: Go classic and open a Chardonnay with a bit of oak — I dare you. It works so well with the tarragon and chicken. Tonight, we went with an old favourite: the Neudorf Tiritiri Chardonnay. Done.
Tarragon Chicken – serves 6
- 4 tsp dried tarragon
- 2 tbsp lemon juice
- 6 chicken joints (we used legs)
- 50g butter
- 300ml hot chicken stock
- 300ml double cream
- a handful of flatleaf parsley, roughly chopped
Put the dried tarragon into a small bowl and pour over the lemon juice, then leave to soak for 30 minutes.
Season the chicken with salt and black pepper.
Melt the butter in a large saucepan, then add the chicken pieces and slowly brown them on all sides (this may be easier in two batches). When the chicken is browned all over, about 15 minutes, put all of the chicken into the pan.
Season the chicken again and pour over the tarragon and lemon juice mixture, then add the hot stock and cream. Cover with a lid and simmer gently for about 45 minutes or until the chicken is really tender.
Lift the chicken on to a serving plate and pour over the sauce (you can strain it if you have a sieve). Sprinkle with the chopped parsley and serve.
(Original recipe from Cooking with Katie Steward, Hamlyn, 1974).
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