Description
Another dish of French cuisine - Poulet a l estragon. Tender meat, flavorful sauce. And time to cook do not need much.
Ingredients
-
Chicken
800 g
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Broth
250 g
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Tarragon
1 coup
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Dry white wine
0.5 cup
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Sour cream
150 g
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Mustard
1 tsp
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Shallots
1 piece
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Salt
-
Green onions
2 Tbsp
Cooking
The products required. Only thing missing is the mustard.
Shallot and fry with a spoon of vegetable oil until Golden brown.
To the onions add the broth (I had homemade, but you can take the cube) and wine. Cook for 5 mins on low heat.
Chicken fillet cut into pieces. I cut large, somewhere in the 1 cm thick, but can be smaller.
To provinivshihsya broth, add tarragon, mustard, sour cream, green onions. Salt. Mix well. Leave 3 minutes, the Sauce can be slightly thickened with flour. For this purpose I start separate a little flour with the broth and then add this mixture to the pot.
To the sauce add the fillet (leg). Simmer until tender. If you cut the fillets finely, it will take no more than 10 minutes If I - 15 min. Fillet does not like too long cooking. The legs need more time. And if you use the legs, it is best tarragon add 10 min to end.
You can decorate and add spice by adding red pepper, but that is not mandatory. Delicious with rice. But with buckwheat or potatoes also not bad.
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