This is a fairly fancy dish that would be wonderful for a Friday-night dinner party. Just a touch of tangy, thick cream, stirred in at the end, gives the flavorful sauce a rich, velvety consistency (a hit with the immersion blender is essential here to smooth out and emulsify the sauce, which will have separated during the day). Spoon it over a mixture of wild rice and brown rice scented with orange and cranberries, and perhaps toss a few cold-weather lettuces in lemon juice and olive oil to serve alongside.
In a large skillet or sauté pan, heat
Return the pan to medium heat and add the remaining
Using a slotted spoon or tongs, remove the chicken to a bowl (along with some of the shallots). Stir the crème fraîche and remaining 1 heaping teaspoon tarragon into the sauce in the cooker and season with salt and pepper to taste. Return the chicken to the sauce and serve.
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