A friend, Annick, gave me this recipe for a very easy and delectable chicken dish.  Quantities are not critical.

  • 1 or 2 chicken pieces per person (breast or leg fillets)
  • 1 or 2 good tablespoons of dried tarragon
  • 1 cup of white wine
  • Fresh or long-life cream
  • Oil or butter to fry chicken
  • Salt and pepper

Roll chicken pieces in tarragon flakes.

Brown chicken pieces until golden.

Add white wine a little at a time, and keep cooking the chicken, turning it over frequently.

Add seasoning to taste.

Keep cooking the chicken pieces gently until all the wine has nearly all evaporated. This takes 15 - 20 minutes.

Add cream to taste (until it coats the pieces well), and stir until golden in colour (don't overheat). Don't let the cream boil.  (You could use plain yoghourt instead of cream, but it won't make as thick a sauce)

Serve over rice or boiled potatoes (fresh or canned). If you use potatoes, add the potatoes to the pan to coat them with the cream sauce.

Add greens of your choice if you like.

Go to top