Chicken Tarragon with Almonds
Posted on 25 Feb 2013One of my favourite dishes is this relatively simple and very tasty chicken dish, which was also a favourite from my childhood. The original recipe came from my father and I’ve since made it my own –where he got it I can’t recall, but that is the beauty of recipes. 😀
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 4 lb | chicken thighs or legs | 10-12 pieces |
| 2 tablespoons | butter | — |
| 1 tablespoon | olive oil | — |
| 1 | onion | diced |
| 2 cloves | garlic | minced |
| ¼ cup | dry sherry or dry white wine | — |
| ¼ cup | all-purpose flour | — |
| 2 tablespoons | tomato paste | — |
| 2 cups | chicken stock | — |
| 1 teaspoon | dried tarragon | — |
| ¼ cup | chopped almonds | — |
| ⅓ cup | Parmesan cheese | freshly grated |
| — | salt & pepper | to taste |
| ¼ cup | sour cream | — |
Directions
- Preheat oven to 350°F.
- In a deep oven-proof casserole pot, melt the butter over medium-high heat.
- Add the chicken and brown on all sides. Remove and set aside.
- Next add olive oil to the pan plus the onion and garlic. Sauté while scraping the browned chicken bits from the pan.
- Add the sherry (or wine), flour and tomato paste. Whisk to combine.
- Pour in the stock, whisking thoroughly as you do.
- Add the almonds, tarragon & Parmesan cheese and bring to a boil.
- Season with salt & pepper, to taste.
- Return the chicken parts. Cover and braise in the oven for at least 1 hour.
- Before serving, stir in the sour cream.