Chicken Braised w Tarragon, Witlof & Leeks

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The weather condition at the weekend break was chilly and also cloudy and also I really did not much seem like venturing outdoors. So in real Miss Food lover style I chose to prepare!

I had an entire, natural chicken in the refrigerator; you obviously believe roast chicken immediately, yet no, I intended to do something various, well instead consume something various. I determined I would certainly reduce my chicken right into 1/8 and also attract a good braised meal of some kind.

I had witlof and also leeks in the refrigerator so I did a little bit of discovering to see what I can turn up. I discovered an alluring dish in my French Standards Facilitated recipe book ( An excellent French recipe book that streamlines and also reduces typical French food preparation procedures, I ensure you it makes French food preparation much much less challenging). I likewise found a tempting tarragon chicken dish on the homelife site. I had just about among the active ingredients for the homelife dish so I decided to attempt this out.

Allow me invite you to the preference experience that is Chicken braised with tarragon, witlof and also leeks. The tarragon instilled flavours in this meal are so lovely! The braising fluid, garlic and also natural herbs in which my chicken items bathed in let go one of the most mouth-watering scent throughout my residence– I ensure you I could not wait on my stove timer to go off so I can consume.

As formerly claimed, for this dish I utilized an entire, natural chicken which I reduced right into 1/8. You obviously can make use of chicken upper legs, marylands and even drumsticks must you favor.

The appealing French passionate flavour makes this dish a joy to delight in. Make sure to acquire a fresh spelt Vienna or sourdough loaf to go along with the dish as I ensure you will not intend to leave a solitary decrease of fluid in your dish.

Pleased consuming my food lover close friends.

Chicken Braised w Tarragon, Witlof & & Leeks


1 tbs olive oil
4 (concerning 800g-1kg) chicken upper leg cutlets
1 huge leek, cleaned, cut, reduced right into 4 items
2 witlof, cut in half lengthways
2 garlic cloves, very finely cut
1/2 mug (125ml) completely dry gewurztraminer
2 fresh bay leaves
2 tbs tarragon fallen leaves
1 mug (250ml) chicken supply
4 huge silverbeet leaves, cleaned, centre stalk eliminated
Crusty bread, to offer


Preheat stove to 180 ° C. Warm oil in a big flameproof casserole meal over medium-high warmth. Include chicken and also chef for 2-3 mins each side or till well browned. Transfer chicken to a plate and also period with salt and also pepper. Put off excess fat from frying pan, leaving concerning 1 tbs.

Include leek and also witlof to the frying pan and also chef for 2 mins each side or till light gold. Include the garlic and also chef for 30 secs. Include the white wine, bay leaves and also half the tarragon and also chef for 2 mins. Include the chicken supply and also return chicken to frying pan. Sprinkle with staying tarragon. Give the boil. Eliminate from warmth and also cover with a tight-fitting cover. Bake in preheated stove for 20 mins or till chicken is simply prepared with.

Include the silverbeet to the frying pan, embeding under chicken. Cook for a more 5-10 mins or till chicken and also silverbeet are prepared with. Offer chicken and also veggies in a big superficial dish with a few of the supply put over and also with pieces of crusty bread.

Dish influenced by Homelife– Cynthia Black

See more  Pesto Chicken Pasta w Apple & Walnuts

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