| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Grigson | 4 | servings | |
INGREDIENTS
| 4 | Chicken breasts; with skin on | |
| A little oil | ||
| 1 | tb | Honey |
| Salt and pepper | ||
| 75 | ml | Noilly Prat or medium-dry white wine |
| 150 | ml | Chicken stock |
| 1 | Generous sprig tarragon | |
| 150 | ml | Creme fraiche; or double cream |
| 2 | tb | Chopped fresh tarragon |
INSTRUCTIONS
FOR THE SAUCE Preheat oven to 200c/400f/Gas 6. 1 Heat a small roasting tin or flame- proof, ovenproof dish on the hob with oil to cover the base. Add the chicken skin-side down and leave until golden. 2 Season the upper side. Turn over and brush the skin side with honey. Season with salt and pepper. Roast in the oven for 20 minutes until cooked through. Lift the chicken out onto a warm plate and keep warm while you make the sauce. 3 Pour the excess fat from the tin and put over a moderate flame. Pour in the Noilly Prat or wine and boil, scraping in the residues from the chicken. 4 Boil hard until reduced to no more than 1-2 tbsp. Add the stock and a sprig of tarragon. Boil hard until reduced by one third. Stir in the cream or creme fraiche and boil until reduced to a light coating consistency. 5 Remove the tarragon sprig and stir in the chopped tarragon. Season to taste. Slice each chicken breast and fan out on individual plates. Spoon some sauce over and serve the rest in a small jug. Converted by MC_Buster. Recipe by: Sophie Grigson Converted by MM_Buster v2.0l.
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