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Chicken with Calvados and Tarragon Crème




Source of Recipe


Internet


List of Ingredients




3 Tbsp. extra-virgin olive oil
1 Tbsp. unsalted butter
3-3 ½ lb. meaty chicken pieces
Salt and freshly ground black pepper
4 shallots, minced (½ cup)
½ cup chicken broth
½ cup dry white wine such as Meridian Chardonnay
2 Tbsp. Calvados, brandy or chicken broth
¼ cup water
¼ cup all-purpose flour
1 cup whipping cream
1 Tbsp. snipped fresh tarragon or 1 tsp. dried tarragon, crushed
Fresh tarragon leaves


Recipe



In a large deep-sided non-reactive skillet, heat the oil with the butter until hot. Season the chicken pieces with salt and freshly ground pepper. Add the chicken and brown on all sides. Drain off fat. In a 4- to 5-quart slow cooker place chicken pieces and shallots. Add chicken broth and wine to skillet and cook over medium-high heat until boiling, scraping up any browned bits from skillet. Pour mixture over chicken.

Cover and cook on high-heat setting for 3½ to 4 hours or low-heat setting for 7 to 8 hours.

Transfer chicken to a serving platter. Cover chicken and keep warm. For sauce, transfer cooking liquid to a medium saucepan (skim off any fat). Stir in Calvados. In a small bowl combine the water and the flour; stir into mixture in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Add the whipping cream and dried tarragon, if using, and simmer, uncovered, for 10 minutes or until slightly thickened. Stir in the fresh tarragon, if using. Pour the sauce over the chicken and garnish with additional tarragon leaves. Makes 6 to 8 servings.