Chicken sauté with white wine, shallots and tarragon
- February 2008
- Serves 4
- Ready in about 1 hour
This creamy chicken sauté recipe is deceptive – it looks fattening but it actually makes a fantastic low-salt, low-fat, low-carb dinner.
- 4.8g (1.3g saturated)
- 8.8g (4.2g sugar)
- Extra-virgin olive oil spray
- 1 chicken, about 1.75kg, jointed into 8 pieces and skin removed
- 12 small shallots
- 8 small garlic cloves
- 600ml medium-dry white wine
- 2 tbsp chopped fresh tarragon leaves,
- plus 8 small sprigs, to garnish
- 4 fresh bay leaves
- 1 heaped tbsp half-fat crème fraîche
- Heat a non-stick frying pan over a medium-high heat, spray with 10 squirts of oil and add the chicken in 1 layer. Fry for 5-8 minutes, until richly golden on all sides. Set aside on a plate lined with kitchen paper.
- Wipe the pan clean, return to the heat and spray with 6 squirts of oil. Add the shallots and garlic and fry until lightly browned. Set aside with the chicken.
- Add the wine to the pan and boil for 10minutes, until reduced by three-quarters. Stir in 300ml water, the tarragon and bay leaves. Return the chicken to the pan with the shallots and garlic. Cover and simmer for 20 minutes. Turn the chicken and cook, uncovered, for 25 minutes, until the sauce is nicely reduced.
- Lift the chicken into a serving bowl and scatter over the shallots and garlic. Stir the crème fraîche into the sauce, season, and pour over the chicken. Scatter with tarragon sprigs and serve with new potatoes and sugar snap peas.
Boiling down wine cooks off the calorific alcohol and gives it a lovely savoury flavour.
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