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Creamy French Chicken Tarragon (Poulet À L’Estragon)
Ingredients
  • 1 whole chicken, cut into 6 pieces
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp (28g) butter (unsalted)
  • 1 medium onion (or 2 shallots), peeled and sliced
  • 2 garlic cloves, peeled and diced
  • 1 cup (250ml) chicken stock
  • ½ cup (125ml) dry white wine
  • 2 tbsp fresh tarragon, chopped (+ extra for garnish)
  • ½ cup (120g) heavy cream
  • More salt, pepper to taste
Note: Ingredients may have been altered from the original.
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