Poulet au Vin Blanc

Ingredients

Instructions

1. 1

   Prepare all ingredients first so the cooking stays efficient: pat the chicken dry, season it all over with the salt and black pepper, then dust lightly with the flour. Peel and finely slice the shallots, mince the garlic, trim and slice the mushrooms, and pick the tarragon leaves; roughly chop half and leave the rest for finishing.

2. 2

   In a wide sauté pan or shallow casserole over medium-high heat, melt the butter. Add the chicken skin-side down and brown for 5-6 minutes until the skin is deep golden and releases easily from the pan. Turn and brown the second side for 2 minutes more, then remove to a plate. Do not crowd the pan; good colour builds flavour.

3. 3

   Lower the heat to medium. Add the shallots and mushrooms to the same pan and cook for 5-6 minutes, stirring occasionally, until the mushrooms give up their moisture and start to colour. Add the garlic and chopped tarragon and cook for 30 seconds, just until fragrant.

4. 4

   Pour in the white wine and scrape the bottom of the pan thoroughly to dissolve the browned bits. Simmer briskly for 3-4 minutes to reduce the wine by about one third; the raw alcohol smell should mellow noticeably.

5. 5

   Stir in the chicken stock and Dijon mustard until smooth. Return the chicken to the pan, skin-side up, along with any juices from the plate. Adjust the heat so the liquid gently simmers, then cover loosely and cook for 18-20 minutes, until the chicken is fully cooked and reaches at least 75 C at the thickest part near the bone.

6. 6

   Transfer the chicken briefly to a warm plate. Add the double cream to the pan and simmer uncovered for 2-3 minutes until the sauce lightly coats the back of a spoon. Taste and adjust seasoning if needed. Return the chicken to the sauce for 1 minute to glaze it without softening the skin too much.

7. 7

   Scatter over the remaining tarragon and serve immediately with the mushrooms and white wine cream sauce spooned around the chicken.

Nutrition per serving

Notes

• •A dry, crisp wine such as Sauvignon Blanc, Muscadet, or unoaked Chardonnay works well; avoid sweet wine.
• •If you want a slightly thicker sauce, simmer it 1-2 minutes longer after adding the cream rather than adding extra flour.
• •Serve with buttered potatoes, rice, or a crusty baguette to catch the sauce.
• •For the best browning, let the chicken sit at room temperature for 10-15 minutes before cooking if time allows.

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