- 1 nice chicken
- 1 drizzle of olive oil or 40 g of butter
- 1 bunch of tarragon
- 1 glass of dry white wine
- 30 cl of fresh cream
- Fine salt
- Freshly ground pepper
- Chop the leaves of 2 tarragon stems. Infuse the rest of the bouquet in the warmed white wine for about ten minutes.
- Cut chicken into pieces and sauté in olive oil over low heat, turning several times.
- Season, add half the white wine and continue cooking. Add the rest of the white wine as it evaporates.
- When the chicken is cooked, remove it to a dish. Deglaze the pan with the cream, whisking for two minutes over high heat.
- Adjust the seasoning.
- Coat the chicken pieces with this sauce, add a turn of the pepper mill and the remaining chopped tarragon.
Serve hot.
