This braised rooster in tarragon sauce recipe from France is a little bit of a showstopper in appears and style. Nice with potatoes, rice or with a bit of baguette, good for mopping up that deliciously creamy sauce.
Serves 4
¾ cup (200 ml) good-quality pre-made brown inventory
1 bunch contemporary tarragon (stalks and leaves)
6 rooster items of your selection (thighs, breast or legs)
Salt and pepper, to season
2 tbsp (15 g) flour
1 tbsp (15 ml) cooking oil
1 carrot, roughly diced
1 shallot, roughly diced
1 celery rib, finely sliced
2 tbsp (30 g) unsalted butter
3 tbsp (45 ml) cognac
¾ cup (200 ml) dry white wine
¾ cup (200 ml) heavy cream
Be aware
The chef recommends a Dutch oven or cast-iron pot. Earlier than you begin the recipe. Deliver the inventory to a light-weight boil and put aside. Strip and reserve the leaves from the tarragon and tie the stalks right into a bunch with kitchen twine. Season the rooster with salt and pepper and dirt frivolously with the flour.
Methodology
Warmth oil within the pan/dutch oven on medium-high warmth and sear the rooster items for five minutes on all sides, till golden brown (cooking in batches, if wanted). When cooked, switch the rooster to a plate and put aside, coated.
Decrease the warmth to medium, add the carrot, shallot, celery and butter, and prepare dinner for 1 minute, stirring effectively to keep away from burning the substances. Pour within the cognac and scrape the underside of the pan to detach the caramelized juices earlier than stirring within the wine. Cut back till roughly 2 tablespoons (30 ml) of liquid stay.
Slide the rooster again into the pot, together with any residual cooking juices, and alter the warmth to low. Bury the bunch of tarragon stalks below the rooster and pour within the inventory together with a pinch of salt and pepper. Simmer, coated, for 35 minutes. Take away the rooster breasts after quarter-hour of cooking and put aside coated with foil. After 35 minutes, discard the tarragon stalks and scoop out the remainder of the rooster to take a seat with the resting rooster breasts.
To make the sauce, add the cream to the pot and produce to a boil over excessive warmth, then decrease the warmth barely and let the sauce bubble away for five to 10 minutes, or till the consistency thickens sufficient to coat the again of the spoon.
Modify the warmth to low, and stir in a small handful of the tarragon leaves. Return the rooster to the pot, gently turning the items to coat within the sauce. Simmer, coated, for five minutes earlier than serving divided amongst dinner plates with a beneficiant ladleful of sauce and a pinch of additional tarragon leaves.
Reprinted with variety permission from the scrumptious guide: French Cooking Academy by Stephane Nguyen with Kate Blenkiron (Web page Road Publishing Co. 2023).
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