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Warwick's arm is feeling a twisting pain! Our guests are treated to this delicious favourite at The La Cigale Bistro from time to time. The fresh tarragon flavour makes this a special dish. In summer serve with a salad or in the winter serve with crispy potatoes. Tarragon Chicken For 4 people: 8 chicken thighs – bone in, skin on 1 litre of chicken stock 1 large onion finely chopped 10g fresh tarragon 30g crushed garlic 200mls cream 1 bay leaf 100mls white wine 1 leek – thinly sliced 100g butter 30g flour Salt and pepper Brown the chicken pieces skin side down. Place in a casserole dish. Fry off the onion, garlic and leek until transparent but with no colour. Add this mixture to the chicken and season. Cover the chicken with a few pieces of tarragon, saving some to finish the sauce. Add the flour to the chicken and rub it in. Add the white wine, cream, 50g butter and chicken stock. Cover and cook for approx 40 mins at 160ºC. Remove the chicken and reduce the sauce until it’s the correct consistency, add the remaining butter and tarragon. Pour over the chicken and serve. Delicious!!
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Tarragon Chicken