I had some chicken drumsticks that I just removed from the freezer, thinking I would make a chicken casserole. Casseroles normally taste better the next day though and I really felt like something flavoursome tonight! What should I try that’s new and exciting? I’m thinking of trying a dish that I’ve never cooked before.
Instead of searching the internet this time, I decided it was time to get my inspiration from one of my many cookbooks!
I have always been intrigued by French cooking but was always a bit scared to try. I don’t know why I was so scared, this recipe is so simple! And the flavours were absolutely amazing! My husband thinks this dish might replace the Sunday roast for dinner! I’d have to agree with him – it was that good!
In the regions of Lyon and Central France, this dish is called Poulet sauté a la d’estragon et aux carottes. How romantic do the French make everything sound! When my husband says the name of this dish in French, I just melt! It’s such a beautiful language and I feel all warm & fuzzy just writing about it! Gabriel Gaté, the author and writer of A Taste of France cookbook (page 50 – sautéed chicken with tarragon cream sauce and carrots), writes that “One of the highlights of French cooking is its wonderful variety of poultry dishes. Chicken with tarragon is so French and is often served as a main course at Sunday lunch for the extended family”
Now that the chicken is organised, what would be the best sides to serve with this amazing French dish? I’m thinking of sides that will compliment the chicken, not take away from the chicken. The chicken is the main feature of this dish. How about serving the chicken drumsticks on a bed of scalloped potatoes with a side of balsamic sea salt green beans – perfect!
So here’s my new Sunday roast dinner. Come and join me on this wonderful French experience – you’ll love it as much as we do!
I can’t wait to cook this again. My mouth is drooling while writing this recipe for you all! Please let me know what you thought of this amazing dish. I look forward to hearing your thoughts.
Serves 3
INGREDIENTS:
Chicken:
1 tablespoon olive oil
6 chicken drumsticks
2 shallots, finely diced
60mls (¼ cup) dry white wine
Salt & freshly ground pepper to taste
60mls (¼ cup) cooking cream
2 sprigs of fresh tarragon leaves, roughly chopped
Carrots:
5 medium carrots, thinly sliced
20 grams butter
60mls (¼ cup) water
Salt and freshly ground pepper to taste
METHOD:
Heat the olive oil on a medium heat in a wide, non-stick saucepan (I used my cast iron shallow dish with lid) and brown the chicken.
Add the shallots and stir for 5-6 minutes on a low heat. Add the wine to the pan and bring to a simmer. Cover with foil and the lid for about 20 minutes.
Meanwhile, put the carrots in a small saucepan with the water and butter. Season with salt & pepper and cook on low heat for 10 minutes or until the carrots are tender.
5 minutes before serving, add the cream to the chicken and bring to a simmer on the low heat, uncovered, turning the chicken around in the sauce. Stir in the tarragon leaves.
TO SERVE:
Add 2 chicken drumsticks to a dinner plate, on top of the scalloped potatoes.
Place ⅓ of the carrots on one side of the scalloped potatoes and ⅓ of the beans on the other side of the potatoes.
Spoon a little creamy tarragon sauce over the top of the chicken on each plate.
Sit back and enjoy your new Sunday dinner with your family & friends 🙂
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Miss Food Fairy 
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