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Poulet aigu de Tarragon

SUBMITTED BY: Andy Toh PHOTO BY: SummerRain

"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."

RECIPE RATING:

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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

4 bone-in chicken breast halves, with skin
3 tablespoons chopped fresh ginger root
salt to taste
3 tablespoons all-purpose flour
3 tablespoons olive oil
3 tablespoons olive oil
1 medium onion, finely chopped
1 cup chicken broth
1 cup heavy cream
2 tablespoons sour cream
1/2 cup dry white wine
3 tablespoons chopped fresh tarragon
12 spears thick stemmed asparagus
1 sprig fresh parsley
1 wedge lemon

DIRECTIONS

Rub the chicken breast halves with salt and chopped ginger. Watch the ginger, you just want to flavor the meat, but not overpower the sauce. Discard the ginger. Lightly coat the chicken in flour.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil skin side first. Chicken should be about 3/4 cooked but the skin should be browned and crisp. Remove from pan and set aside.
Heat remaining 3 tablespoons of olive oil in the skillet, and saute chopped onion until soft and translucent. Use the chicken broth to deglaze the pan. Stir in the cream and sour cream. Reduce heat to low, and simmer until the mixture has reduced by 1/4. Stir in the white wine until well blended.
Add the tarragon to the pan, and place chicken breasts on top of tarragon. Cook over low heat, spooning sauce over chicken, until the sauce has become very thick, the chicken is no longer pink, and its juices run clear.
Heat one inch of lightly salted water to boiling in a large saucepan. Cut one inch off of the bottom of the asparagus stems. Place asparagus into the pan, cover and steam for 5 to 7 minutes, or until tender but still bright green. Remove from heat, and drain.
To serve, place 4 asparagus spears onto each plate with all of the tips facing the same direction. Place one chicken breast skin side up onto each plate so that it covers the stems of the asparagus, but the tips are exposed. Squeeze lemon over the asparagus. Spoon sauce over the chicken, and to the side of the asparagus.

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REVIEWS

Reviewed on Dec. 28, 2003 by 5317717

This was very good - I couldn't find any fresh Tarragon so just used the dried. I heated the... MORE

Reviewed on Feb. 20, 2006 by Doug B

Very good to excellent recipe, but it seemed like the sauce needed a little something. Next... MORE

Reviewed on Dec. 4, 2005 by SHERACAR

Yum-yum! Chicken was great. I made it for the second time and I grated a little ginger and... MORE

Reviewed on Oct. 23, 2004 by EDCLAYTON

Very good - although I think I probably used too little ginger to get the real punch - there... MORE

Reviewed on Nov. 7, 2006 by GINAH1

I thought this was OK. My husband was not crazy about it. I thought it could have used more... MORE