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
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
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.
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.
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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