Chicken with tarragon recipe | Taste of France®
Make this dish midweek and you’ll have a lovely supper in under an hour, or serve it for your next dinner party and it will seem as if you slaved away all day.
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Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon sunflower oil
- 1 free-range corn-fed chicken, about 2 kg, cut into 6–8 pieces
- 2 carrots, chopped
- 1 shallot, chopped
- A sprig of thyme
- 2–3 sprigs of flat leaf parsley
- A bunch of tarragon
- 3 tablespoons crème fraîche
- Coarse sea salt and freshly ground black pepper
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