Chicken with Sherry Vinegar and Tarragon Sauce
This is my adaptation of a classic French dish called poulet au vinaigre.
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a large, roomy frying pan, 9 inches (23 cm) in diameter.|
This recipe is taken from Delia Smith’s Summer Collection and The Delia Collection: Chicken.
First of all, heat the oil in the frying pan and season the chicken joints with salt and pepper. Then, when the oil begins to shimmer, fry the chicken (in two batches) to brown well: remove the first batch to a plate while you tackle the second.
Each joint needs to be a lovely golden-brown colour. When the second batch is ready, remove it to the plate to join the rest.
Then add the shallots to the pan, brown these a little, and finally add the garlic cloves to colour slightly.
Now turn the heat down, return the chicken pieces to the pan, scatter the tarragon leaves all over, then pour in the vinegar and sherry.
Let it all simmer for a bit, then turn the heat to a very low setting, so that the whole thing barely bubbles, for 45 minutes.
Halfway through, turn the chicken pieces over to allow the other sides to sit in the sauce.
When they're ready, remove them to a warm serving dish (right side up) along with the shallots and garlic.
The sauce will by now have reduced and concentrated, so all you do is whisk the crème fraîche into it, taste it and season as required, then pour the sauce all over the chicken and scatter with the sprigs of tarragon.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This recipe really does involve cooking chicken with 30 cloves of garlic. If you've never tried it give it a go - the slow cooking breaks down the garlic's strong flavour, making it sweet and mellow.
This is the perfect main course salad for lunch, with perhaps some rice salad to go with it.
Who’d have thought you can roast a whole chicken in just 45 minutes? Well you can, with succulent results. This adaptable recipe is brilliant whatever herbs you use, so if tarragon isn’t available try rosemary, sage or thyme.
Here is a Moroccan twist to Delia's Chicken Basque recipe
Most Popular recipes
29 Nov 2015 22:44
29 Nov 2015 09:26
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
Fan oven temperatures
29 Nov 2015 22:39
Sorry for no reply
03 Sep 2015 21:44
Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
07 Nov 2015 13:15