Thursday, July 31, 2008

Chicken In A Tarragon Cream Sauce

A recent lunch idea: chicken legs in a cream sauce with tarragon, served with carrots.

The finished chicken in tarragon cream sauce.

First the chicken pieces are browned, then simmered in white wine and shallots. After the liquid has reduced enough, the cream is added and reduced further to thicken. Fresh tarragon is added - we used some fresh from the garden and added some dried from the cupboard.

I just love carrots!

While this is happening, the carrots get cooked in butter, water, salt, and pepper. It's all served together with rice or millet. We added some leftover potatoes and half a chopped tomato. This served the two us for two days.

4 comments:

  1. Just like you, I like carrots very much. Today, I cooked my own version of "poulet aux carottes". A little chicken and a lot of carrots. Very good.

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  2. I'm so in awe of your culinary skills! Who is the chef of the family, you or Ken? If you say both, ça expliquera!

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  3. Oh! boy...Another good one I can do. It looks so good. I have everything but not fresh tarragon. I'll get some different fresh herbs when I go to the market this week. I'll put some in the freezer. Do you freeze fresh herbs to use in the winter?

    It's a lot of fun to write a comment, while watching Callie on the side. That's the best idea I've seen in a long time. People could put their young children too. And different flowers. Blogs like yours and Ken are great for older people like me. Thank you to both of you for your efforts.

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  4. chm, mmmmmm!

    rachael, it's both!

    claudia, we actually buy some frozen herbs, like cilantro, that we can't get fresh in the supermarché. It's not the same, though.

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