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Gallic Gastro-Classic: Chicken in Tarragon Cream Sauce
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We Are Never Full
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%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3E1%20medium%20chicken,%20preferably%20organic,%20either%20already%20butchered%20or%20by%20your%20own%20hands%20into%20primal%20cuts:%20legs,%20wings,%20and%20breasts.%3C/p%3E%3Cp%3ESalt%20and%20white%20pepper%20to%20taste.%3C/p%3E%3Cp%3ERecipe:%3C/p%3E%3Cp%3EIn%20a%20large%20deep%20pot,%20melt%201/2%20butter%20over%20medium%20heat,%20and%20brown%20chicken%20pieces%20in%20batches%20until%20golden%20all%20over.%3C/p%3E%3Cp%3ERemove%20browned%20chicken%20pieces%20and%20reserve,%20before%20adding%20chopped%20shallots%20and%20garlic.%3C/p%3E%3Cp%3ESaute%20until%20wilted%20and%20pungent,%20remove%20and%20reserve.%3C/p%3E%3Cp%3EAdd%201%20more%20tablespoon%20of%20butter%20before%20sauteing%20mushrooms%20for%204-6%20minutes.%3C/p%3E%3Cp%3EWhen%20mushrooms%20are%20done%20remove%20and%20reserve,%20then%20return%20shallots,%20garlic%20and%20chicken%20to%20the%20pot,%20and%20turn%20heat%20to%20high.%3C/p%3E%3Cp%3EWhen%20pot%20is%20sizzling%20noisily,%20deglaze%20pot%20with%20white%20wine,%20and%20allow%20to%20reduce%20by%20half.%3C/p%3E%3Cp%3EReduce%20heat%20to%20low,%20stir%20well,%20and%20pour%20in%20cream.%3C/p%3E%3Cp%3EAdd%20tarragon%20sprigs,%20cover%20and%20simmer%20very%20gently%20for%2020%20minutes.%3C/p%3E%3Cp%3EAfter%2020%20minutes,%20remove%20lid,%20and%20remove%20tarragon%20sprigs%20and%20discard.%3C/p%3E%3Cp%3EWith%20tongs,%20pull%20out%20chicken%20and%20reserve%20in%20same%20place%20as%20mushrooms.%3C/p%3E%3Cp%3EPour%20sauce%20through%20a%20fine%20meshed%20sieve,%20and%20push%20garlic%20and%20shallot%20pieces%20against%20mesh%20with%20back%20of%20a%20ladle.%3C/p%3E%3Cp%3EReturn%20sauce,%20chicken%20and%20mushrooms%20to%20pot.%20Taste%20and%20correct%20seasoning.%3C/p%3E%3Cp%3ESprinkle%20in%20pink%20peppercorns%20and%20serve.%3C/p%3E){kind=link}