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Poulet aigu de Tarragon

Poulet aigu de Tarragon

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Andy Toh

A personal creation based on basic French methods, with a 'sharp' ginger punch. Chicken in a ginger cream sauce and arranged over steamed asparagus. Wonderful with a good bottle of Bordeaux wine over dinner.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 868 kcal
  • 43%
  • Fat:
  • 64.9 g
  • 100%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 51.4 g
  • 103%
  • Cholesterol:
  • 229 mg
  • 76%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Rub the chicken breast halves with salt and chopped ginger. Watch the ginger, you just want to flavor the meat, but not overpower the sauce. Discard the ginger. Lightly coat the chicken in flour.
  2. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil skin side first. Chicken should be about 3/4 cooked but the skin should be browned and crisp. Remove from pan and set aside.
  3. Heat remaining 3 tablespoons of olive oil in the skillet, and saute chopped onion until soft and translucent. Use the chicken broth to deglaze the pan. Stir in the cream and sour cream. Reduce heat to low, and simmer until the mixture has reduced by 1/4. Stir in the white wine until well blended.
  4. Add the tarragon to the pan, and place chicken breasts on top of tarragon. Cook over low heat, spooning sauce over chicken, until the sauce has become very thick, the chicken is no longer pink, and its juices run clear.
  5. Heat one inch of lightly salted water to boiling in a large saucepan. Cut one inch off of the bottom of the asparagus stems. Place asparagus into the pan, cover and steam for 5 to 7 minutes, or until tender but still bright green. Remove from heat, and drain.
  6. To serve, place 4 asparagus spears onto each plate with all of the tips facing the same direction. Place one chicken breast skin side up onto each plate so that it covers the stems of the asparagus, but the tips are exposed. Squeeze lemon over the asparagus. Spoon sauce over the chicken, and to the side of the asparagus.
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Reviews

Doug B
26
2/20/2006

Very good to excellent recipe, but it seemed like the sauce needed a little something. Next time I will add ginger to the actual sauce - in addition to rubbing it on the chicken - maybe 1 Tbsp. I will probably also add 1/2 tsp salt and 1/4 tsp pepper. I also added flour to the sauce to get it to thicken up.

5317717
26
12/28/2003

This was very good - I couldn't find any fresh Tarragon so just used the dried. I heated the leftovers for dinner the next day and it was just as good

SHERACAR
20
12/4/2005

Yum-yum! Chicken was great. I made it for the second time and I grated a little ginger and used ginger powder and left it on the chicken for about 15 minutes. I got the ginger kick this time around. Served it with wild rice and enjoyed every bite. Oh I changed the skillet because I didn't like the brown color from frying the chicken mixed with the sauce.