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Chicken with Tarragon and Vermouth


(for 4)

4 Legs Free Range Chicken
30g (1 oz.) Butter
1 Glass White Vermouth
2 Tablespoons White Wine Vinegar
1 Tablespoon Fresh Tarragon Leaves
Reserve 1 Teaspoon chopped Tarragon
175ml (6 oz.) Cream
1 Tablespoon Lemon Juice

Divide the legs into drumsticks and thighs and season thith salt and black pepper/

Melt the butter in a frying pan and brown the chicken pieces all over in this,

Take the pieces out of the pan and pour off most of the fat.

Deglaze the pan with the vermouth and the vinegar.

Put the chicken and the cream back into the pan and cover.
Simmer these gently together for about twenty minutes..
(cut into the chicken to make sure it is cooked)

Take out the chicken and keep it warm.

Add the lemon juice to the pan and boil with out the lid to thicken the sauce a little.


Pour this over the chicken as you serve and sprinkle over the reserved teaspoon of Tarragon.

Serve with rice or small new potatoes.



June 5, 2007 08:05 AM | 0 Comments
  Martin Dwyer
Consultant Chef