A tried and tested recipe from Nigel Slater's "Einfach gut essen", Johanna, Thorsten and I cooked this several times to satisfy our hunger for a hearty home-cooked meal. We chose this recipe because we could use the leftover Vermouth and because of the mythical special ingredient - Dragon (Tarragon/Estragon).Here are chicken, wine, cream and herbs, a magical connection.
For 4 persons.
8 chicken pieces, preferably thighs
75g butter
150ml dry vermouth
2 tablespoons tarragon vinegar
300g cream
2 heaped tbsp chopped tarragon leaves
1 dash lemon juice
The chicken pieces with salt and finely ground pepper, melt the butter in a large, shallow pan and brown the meat gently in it. The skin should be golden brown and the butter until golden brown nutty. The butter should not be too hot or brown, otherwise you have to replace them with new ones during the roast. Lift the chicken pieces and set aside.
Drain up to about 1 tablespoon of the total fat. Boil give vermouth and tarragon vinegar in the pan, and let the drippings loskratzen it. Once the liquid is boiled down a bit - this will take 1-2 minutes add - the cream and the tarragon leaves. give the chicken back into the pan and simmer gently for 15-20 minutes can be. From time to stir and make sure that the cream sauce is not too thick, or attaches to the pan bottom. If that were the case, pour some more vermouth.
Check that the chicken is really all. Taste, season with salt and pepper, a splash of lemon and serve darübergeben.
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