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CATEGORY CUISINE TAG YIELD
Meats, Dairy Grigson 4 Servings

INGREDIENTS

4 Chicken breasts, with skin
on
A little oil
1 T Honey
Salt and pepper
75 Noilly Prat or medium-dry
white wine
150 Chicken stock
1 Generous sprig tarragon
150 Creme fraiche, or double
cream
2 T Chopped fresh tarragon

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 461
Calories From Fat: 166
Total Fat: 18.8g
Cholesterol: 130.8mg
Sodium: 90.6mg
Potassium: 457.8mg
Carbohydrates: 11.5g
Fiber: <1g
Sugar: 6.1g
Protein: 28.2g


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