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–+ servings

Free-range chicken with tarragon cream sauce

Crispy roast free-range chicken with a fragrant tarragon cream sauce and roasted autumn vegetables – carrots and parsnips – ready in an hour. Paired with the rare Whitehaven ‘Greg’ Chardonnay 2023 from Rapaura, Marlborough: ripe peach, toasted hazelnut and a creamy, fine-yeast texture.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Fall Dish, Poultry
Cuisine Seasonal
Servings 2 people
Calories 690 kcal

Equipment

  • Bratpfanne (Edelstahl oder Gusseisen)
  • Backblech
  • Kleiner Topf für die Sauce
  • Fleischthermometer

Ingredients
  

FOR THE CHICKEN:

  • 2 Chicken breast fillets with skin Free-range chicken, approx. 200 g each
  • 1 Tablespoon of olive oil
  • 20 g Butter
  • sea salt freshly ground black pepper

FOR THE TARRAGON CREAM SAUCE:

  • 1 shallot finely diced
  • 100 ml dry white wine
  • 200 ml Chicken stock
  • 150 ml cream
  • 2 tbsp fresh tarragon chopped
  • 1 EL Dijon mustard
  • 20 g cold butter

FOR AUTUMN VEGETABLES:

  • 2 Carrots peeled, quartered lengthways
  • 2 Parsnips peeled, quartered
  • 1 red onion cut into strips
  • 2 Tablespoon of olive oil
  • 1 A sprig of rosemary
  • Salt Pepper

FOR SERVING:

  • Fresh tarragon leaves
  • A little lemon zest

Instructions
 

PREPARATION:

  • Pat the chicken breast fillets dry and season with salt and pepper.
  • Wash the carrots and parsnips and cut them into quarters lengthways.
  • Preheat the oven to 200 °C (top and bottom heat).
  • Finely chop the tarragon.

COOKING STEPS:

  • Mix the carrots, parsnips and onion wedges with olive oil, rosemary, salt and pepper.
  • Spread them out on a baking tray and roast for 25 to 30 minutes until they are soft and slightly caramelised.
  • At the same time, heat the olive oil and butter in a frying pan.
  • Fry the chicken breasts, skin-side down, for 5 to 6 minutes until the skin is crisp and golden brown.
  • Turn it over and fry for a further 6 to 8 minutes until the core temperature reaches 70 °C.
  • Remove the meat and leave it to rest for a short while.
  • Drain off all but one tablespoon of the frying fat, then fry the shallot in it until translucent.
  • Deglaze with white wine and reduce by half.
  • Pour in the chicken stock and reduce by a third.
  • Stir in the cream and simmer gently for 3 to 4 minutes until the sauce thickens slightly.
  • Stir in the Dijon mustard.
  • Stir in cold butter until the sauce is glossy.
  • Stir in the chopped tarragon just before serving.
  • Season with salt and pepper.

SERVE:

  • Arrange the roasted autumn vegetables on pre-warmed plates.
  • Slice the chicken breast and arrange the slices on top.
  • Spoon a generous amount of tarragon cream sauce over the top.
  • Garnish with fresh tarragon leaves and a little lemon zest.
  • Serve the Whitehaven Greg Chardonnay at 10–12 °C with this dish.

SIDE DISHES:

  • Mashed potatoes with brown butter
  • Green salad with mustard vinaigrette
  • Fresh sourdough bread

Nutrition

Calories: 690kcalCarbohydrates: 32gProtein: 46gFat: 40g
Keyword Autumn vegetables, Chardonnay, Free-range chicken, Marlborough, New Zealand, Rapaura, Tarragon cream sauce, Whitehaven
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