Recipe by Andy Toh
"A personal creation based on basic French methods, with a 'sharp' ginger punch. Chicken in a ginger cream sauce and arranged over steamed asparagus. Wonderful with a good bottle of Bordeaux wine over dinner."
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bone-in chicken breast halves, with skin
chopped fresh ginger root
salt to taste
medium onion, finely chopped
dry white wine
chopped fresh tarragon
thick stemmed asparagus
Very good to excellent recipe, but it seemed like the sauce needed a little something. Next time I will add ginger to the actual sauce - in addition to rubbing it on the chicken - maybe 1 Tbsp. I will probably also add 1/2 tsp salt and 1/4 tsp pepper. I also added flour to the sauce to get it to thicken up.
I thought this was OK. My husband was not crazy about it. I thought it could have used more flavor and the sauce never thickened.
This was very good - I couldn't find any fresh Tarragon so just used the dried. I heated the leftovers for dinner the next day and it was just as good
Yum-yum! Chicken was great. I made it for the second time and I grated a little ginger and used ginger powder and left it on the chicken for about 15 minutes. I got the ginger kick this time around. Served it with wild rice and enjoyed every bite. Oh I changed the skillet because I didn't like the brown color from frying the chicken mixed with the sauce.
Very good - although I think I probably used too little ginger to get the real punch - there were some subtle flavours in the sauce though. I added mushrooms, which seemed to work quite well. I'd definitely use this recipe again.
Took a while to make but was delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Poulet aigu de Tarragon
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 868
** Calories from Fat: 584
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