When fall and the holidays are approaching, I am drawn to savory dishes and comfort foods. This one fits the bill! Tarragon Chicken in a leek cream sauce is a rich dish that’s perfect for a cold night. Be sure to serve this with some bread and a side of rice because the sauce is so delicious you won’t want to waste a drop.
I prefer to make this dish only using thigh meat but my family likes the legs and the breast meat so I use a whole chicken and discard the back, neck and gizzards. I also cut the breasts in half cross ways so that it makes two smaller pieces and the dish cooks evenly.
- 1 whole roaster chicken, cut up (breasts cut in half, see photo below)
- 1/2 cup all-purpose flour plus 2 tablespoons for sauce
- 1/4 cup vegetable oil
- 2 leeks whites and light greens, sliced into 1 inch slices and washed
- 1 red bell pepper sliced
- 2 cups frozen peas
- 1 cup chicken broth
- 1 ½ tablespoons chopped fresh tarragon
- A handful of fresh parsley, chopped, plus extra for garnish
- 2 tablespoons of butter
- 1 cup dry white wine or sherry wine
- 1 cup heavy cream
- 1 bouillon cube or one teaspoon granulated chicken bouillon
- Salt and fresh ground black pepper
Preheat the oven to 350 degrees F.
Season chicken pieces well on both sides with salt and fresh ground black pepper. Place the flour in a shallow dish. Dredge the chicken in the flour lightly and place on a separate plate. (Dredge means to coat food before cooking.)
Place Dutch Oven (picture) or an ovenproof pan with 2 to 3-inch sides on the stovetop. Add oil and heat over medium-high heat. When the oil is hot but not smoking, add the chicken pieces a few at a time and brown well on both sides, about 5 or 6 minutes. Remove the chicken from the pan and set aside on a dish.
Add the leeks and the peppers to the oil and cook, stirring to scrape up any browned bits at the bottom of the pan. Cook for about 2 minutes. Then add the bullion, the wine, and the chicken broth and cook for another minute or two. Add the butter and allow it to melt.
Place the chicken on top of the sauce. Top with the chopped parsley, tarragon and a sprinkle of salt and pepper. Cover with lid, and place in the middle of the oven. Bake for 20 minutes, remove the lid and cook an additional 20 minutes. Remove from the oven and remove chicken to a serving platter. Place pan back on the stove over a low heat. In a cup mix one cup of heavy cream with two tablespoons of flour. Whisk that mixture into the sauce until lumps are gone. Allow sauce to simmer for a minute or two so it thickens. Add the frozen peas and drizzle sauce over chicken on the platter. Garnish with some fresh parsley, and serve extra sauce in a bowl on the side.Print