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Receta Pan Roasted Broiler Chicken In Creme Fraiche Tarragon Sauce
by Global Cookbook

Pan Roasted Broiler Chicken In Creme Fraiche Tarragon Sauce
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Ingredientes

  • 1 x 3 pound broiling chicken, (cut into eighths)
  • 2 c. small-diced mire poix
  • 4 x cloves peeled garlic
  • 4 Tbsp. extra virgin olive oil
  • 2 c. stock
  • 1/2 c. white wine, (Franz Reh Lark Reisling)
  • 1/4 c. creme fraiche
  •     coarsely minced tarragon
  •     Kosher salt
  • 1 x squeeze lemon, juice
  •     pepper
  • 1/4 c. 35% cream

Direcciones

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Heat the extra virgin olive oil in a large, ovenproof saute/fry pan over a medium heat. Season the chicken pcs and brown them lightly in the pan.
  3. When all the pcs and sides are browned, add in the mirepoix (small diced carrot, onion and celery) garlic and place in the oven till cooked thoroughly, about 40 min.
  4. Remove the chicken from the pan, leaving the vegetables in. Place pan over a medium-high heat and deglaze it with the white wine, scraping the bottom to dissolve any browned bits. Add in the chicken stock and reduce the liquid by half.
  5. Add in the creme fraiche and cream to the reduced chicken stock, adjust seasoning and return the chicken pcs to the pan to hot through.
  6. Add in the fresh tarragon and serve immediately.