Alsace Chicken
Alsace Chicken
| Prep Time ~ 15 mins |  Cooking Time ~ 1hr 10mins |
 Approx Cost ~ £? |  Difficulty ~ Moderate |
 Freeze ~ No |  Serves ~ 4 |
Tips ~This dish goes well with new potatoes and steamed green vegetables.
Ingredients
2 tablespoon oil
8 chicken portions, such as breasts, thighs or drumsticks, skin removed if preferred
125g / 4oz smoked streaky bacon, cut into strips
12 shallots, (peeled and trimmed)
3 tarragon sprigs
1 heaped tablespoon plain flour
150ml / 5floz Alsace Riesling white wine
500ml / 17floz hot chicken stock
3 tablespoons crème fraiche
Method
- Heat half the oil in a large frying pan and fry the chicken, in batches, over a medium heat until golden. Set aside.
- Put the bacon in the same pan and fry gently to release the fat.
- Turn heat to medium, add the shallots and cook for 5 minutes, stirring occasionally, until both are lightly browned.
- Remove the leaves from the tarragon and set aside.
- Sprinkle the flour into the pan and stir to absorb the juices. Cook for 1 minute, and then gradually add the white wine, stock, and tarragon stalks.
- Return chicken to the pan, cover and simmer over a gentle heat for 45 minutes to 1 hour until the chicken is cooked through.
- Remove the chicken, bacon and shallots with a slotted spoon and keep warm. Discard the tarragon stalks.
- Simmer the sauce rapidly until reduced by half. Stir in the crème fraiche and tarragon leaves. Stir well and season to taste.
- Turn off the heat, the return the chicken, bacon and shallots to the pan and allow a few minutes to warm through and serve.