Poulet aigu de Tarragon

4.4
(9)

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.

2
2
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hrs
Servings:
4
Yield:
4 servings

Ingredients

  • 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

  • ½ cup dry white wine

  • 3 tablespoons chopped fresh tarragon

  • 12 spears thick stemmed asparagus

  • 1 sprig fresh parsley

  • 1 wedge lemon

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Nutrition Facts (per serving)

868 Calories
65g Fat
14g Carbs
51g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 868
% Daily Value *
Total Fat 65g 83%
Saturated Fat 24g 118%
Cholesterol 229mg 76%
Sodium 178mg 8%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 51g
Vitamin C 19mg 94%
Calcium 119mg 9%
Iron 4mg 23%
Potassium 846mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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