Local poultry stew with Vouvray, seasonal vegetables and tarragon ENG

Ingrédients

For 6 people:

6 filets of Géline de Touraine (or free range chicken)

1/2 liter of chicken stock (or better a homemade stock)

20 cl or 7 ounces of white wine

2 onions

2 cloves of garlic

4 carrots

1 leek chopped

1 bunch Tarragon

1 bouquet garni (thyme, bay leaf and parsley stems)

30 cl or 10 oz. of Crème fraiche

1 tablespoon of French mustard

500g white rice, cooked the way you prefer

Olive oil

Salt and pepper

Matériel

1 Large pot

1 Large frying pan

Étapes de la recette

Cut any excess fat from the chicken filet.

And cut the filets into 3 parts.

 

Wash and peel the vegetables and cut into small dice.

In a large pot add 4 tablespoons of olive oil. 

Add carrots, onions, garlic and the bouquet garni.

 

Cook for 5-7 min then add the chopped leeks.

Deglaze with the white wine.

Add the chicken stock.

 

Finely chop the tarragon and sprinkle 1/2 over the vegetables. Cook for about 10 min or just until the vegetables are tender.

 

While the vegetables are cooking, add in a large frying pan 2-3 tablespoons of olive oil. Over high heat sear the chicken pieces on each side. After 3-4 min lower the heat to a medium flame. Continue cooking for about 4 min.

 

When the vegetables are tender add the crème fraîche and the mustard.

Add the chicken breasts and the juice from the pan to the vegetable mix and the other half of the tarragon. 

Continue cooking for 5 minutes, correct salt and pepper, and you are ready to serve.

Serve this stew with cooked white rice.

Bon appétit !!