serves
4
prep
15 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 1 x 1.6–1.8 kg chicken, broken down into 6 pieces
- Sea salt
- Plain flour, for dusting
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter
- 6 shallots, halved
- 125 ml (½ cup) dry white wine
- 250 ml (1 cup) pure cream
- 300 ml chicken stock
- Handful of tarragon sprigs
- Black pepper
Instructions
- Preheat the oven to 180°C fan-forced.
- Season the chicken pieces with salt and dust in the flour, shaking off any excess.
- Heat half the olive oil and butter in a large, deep ovenproof frying pan over a medium-high heat. When the butter is foaming, add the chicken, in batches if needed, and brown for 3 minutes on each side. Remove from the pan.
- Wipe the pan clean and add the remaining olive oil and butter. Once the butter is foaming, add the shallot and a pinch of salt and cook for 4–5 minutes or until the shallot is beginning to colour. Deglaze with the wine, scraping the bottom of the pan to lift any brown bits. Cook for 1–2 minutes until reduced, then add the cream, stock and tarragon sprigs. Season with a little salt and pepper. Bring to a simmer and return the chicken, skin-side up, to the pan.
- Transfer the pan to the oven and bake for 40–45 minutes or until the chicken is cooked through and the sauce has thickened. Check for seasoning, adding more salt and some black pepper if needed, then serve.
Good Cooking Every Day by Julia Busuttil Nishimura (Plum, RRP $44.99)
Photography by Armelle Habib.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
