There are lots of ways to make this dish. You could use whole fresh tomatoes, you could eliminate the cream and you could make it complicated by using multiple pans. I haven't done any of these but what I have done is keep the recipe simple and straight forward which in the end creates a rewarding and satisfying comfort food. I rarely cook anything other then a whole chicken, whether left whole or cut into pieces. Thighs would be great for this as would (I have put my hands over my eyes ) boneless skinless chicken breasts. If you use the breasts be very mindful of your cooking time or you will dry them out. —thirschfeld
- Serves 4 to 6
chicken, 3 1/2 to 4 pounds, cut into 8 pieces
chicken stock or water
shallots, trimmed, peeled and julienned
tarragon, minced, plus four sprigs
dry white wine
- Season the chicken with salt and white pepper. Place a heavy bottom 12" skillet over medium high heat. When the pan is hot add enough olive oil to form a thin film on the bottom of the pan. Add the chicken skin side down. Brown the chicken to your liking.
- When the chicken is brown quickly remove it to a plate. Add the butter and the shallots to the sauté pan. Saute the shallots until golden.
- Deglaze the pan with the white wine and let the wine reduce to a tablespoon or so. Add the chicken stock, tomato paste and the sprigs of tarragon. Place the chicken back into the pan and let the sauce come to a boil. Reduce the heat to a simmer.
- Place a lid on the pan and simmer the chicken until tender. About thirty minutes. Mean while heat the oven broiler.
- When the chicken is tender remove the lid from the pan. Carefully place the pan into the oven under the broiler and broil it for 3 to 5 minutes or however much time it takes to crisp up the skin. Remove from the oven.
- Remove the chicken to a platter. Place the pan over high heat. Add the cream and stir it in. Add the chopped tarragon. Taste the sauce and adjust the seasoning. Stir and bring to a boil.
- Sauce the chicken and serve over rice with extra sauce on the side.