Ingredients
- 1 large chicken, cut into pieces
- 2-3 onions
- 1 tbsp flour
- 200 ml Elbling
- 2 tbsp dried tarragon
- 200 ml crème fraîche
- 2-3 sprigs fresh tarragon
- 3 tbsp olive oil
- Salt & pepper
Instructions
- Heat the olive oil in a cast iron casserole dish and brown
the chicken pieces on all sides over a high heat. Season with salt and pepper, remove and set
aside in a dish.
- In the casserole dish, brown the chopped onions and add the flour, Elbling and dried tarragon. Mix well and return the chicken to the pan. Add the crème fraîche and simmer over a low heat for 30 to 40 minutes.
- If necessary, remove the chicken and reduce the sauce further (add a knob of butter to taste). Adjust the seasoning.
- Arrange in a dish and garnish with the fresh tarragon leaves.
- Serve with rice.
Recipe: PIA KONTZ & Photo: MARC DOSTERT
