Food & Wine
Chicken braised in white wine and herbs
“My mum came on my show Everyday Gourmet to make this quintessential French dish. It was so popular that I had to share it again. It’s brilliant because it’s so simple to make and can either be a fast mid-week dinner for the family (that’s how Mum serves it) or served to impress guests dining at your home,” writes Justine Schofield in her latest cookbook Simple Every Day.
Serves: 4
Ingredients:
- 6 tarragon sprigs, plus extra handful of finely chopped leaves to serve
- 2 flat-leaf parsley sprigs, plus extra handful of finely chopped leaves to serve
- 30 g butter
- 1 tablespoon olive oil
- 1 x 1.5 kg chicken, cut into 8 pieces
- 1½ tablespoons cognac (or brandy)
- 2 French shallots, finely chopped
- 150 ml white wine, such as riesling
- salt flakes and freshly ground black pepper
- 2 egg yolks
- 100 g crème fraiche
Method:
- Preheat the oven to 180°C.
- Remove the tarragon and parsley leaves from the stalks and finely chop the leaves. Reserve the stalks.
- Heat the butter and oil in a heavy-based ovenproof sauté pan until foaming. Add the chicken pieces and sauté for 2 minutes on each side until they are golden brown all over. Add the cognac and flambé by igniting with a match and then waiting for the flames to subside. Remove the chicken from the pan and place on a plate.
- Add the shallot and reserved herb stalks to the pan and stir for 1–2 minutes until the shallot is golden. Pour in the wine and bring to the boil. Return the chicken pieces to the pan and add a good pinch of salt and pepper. Cover with the lid and bake for 35 minutes until the meat falls easily from the bone.
- Remove the chicken pieces from the pan and place in a warm serving dish. Cover with foil and keep warm. Place the pan over medium heat, bring the pan juices to the boil and cook until reduced by one-quarter. Remove the herb stalks.
- Mix the egg yolks and crème fraiche until smooth.
- Remove the pan from the heat and whisk in the egg yolk mixture and chopped herbs until the sauce is smooth and coats the back of a spoon. Pour the sauce over the chicken and serve with the remaining chopped tarragon and parsley.