Tarragon and tomato chicken casserole

Name: Tarragon and tomato chicken casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: French
Ingredients: 1 kg (2 lb) tomatoes; sprig of fresh tarragon, to garnish; oil or butter, for cooking; 15 g (½ oz) plain flour; 15 g (½ oz) unsalted butter, softened; 1 chicken, weighing 1.2 kg (2 lb 6 ½ oz); 200 ml (6½ fl oz) tarragon vinegar (see Chef’s tip)

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

Casseroles

By Le Cordon Bleu

Published 1999

About

This recipe comes from Lyon, France’s third largest city and its gastronomic capital, situated close to the Burgundy vineyards.

Ingredients

1 chicken, weighing 1.2 kg (2 lb 6 ½ oz)

Europe
France
Main course
Lyon
Mediterranean

Method

Cut the chicken into four or eight pieces, following the method in the Chef’s techniques, and season with salt and pepper. Heat a little oil or butter in a frying pan and brown the chicken on all sides, skin-side-down first. Do not overcrowd the pan so, if necessary, brown the chicken in batches. Remove the chicken and pour off any excess