THE TARRAGON-SILK BIRD

(Our Play on Poulet à l'Estragon)

THE TARRAGON-SILK BIRD

Ingredients: 4 Chicken thighs (boneless), 1 Shallot (minced), 2 cloves Garlic, 2 tbsp Fresh Tarragon (minced), 1 tsp White pepper, 150ml Double cream, 100ml Chicken stock, 1 tbsp Dijon mustard...

Ingredients

  • 4 Chicken thighs (boneless)
  • 1 Shallot (minced)
  • 2 cloves Garlic
  • 2 tbsp Fresh Tarragon (minced)
  • 1 tsp White pepper
  • 150ml Double cream
  • 100ml Chicken stock
  • 1 tbsp Dijon mustard

Cooking Method

  1. The Scorch Fry chicken in butter until the skin is charred and golden; remove.
  2. The Architect Sauté shallots in the same pan until soft.
  3. The Bloom Add half the tarragon and the pepper with a 20ml splash of stock; the heat will swell the herb oils.
  4. The Silk Merge Stir in mustard, remaining stock, and cream; simmer until it reduces to a thick velvet silk.
  5. The Marriage Return chicken; toss for 2 minutes until lacquered.
  6. The Final Flourish Top with the remaining raw tarragon and extra white pepper.

Cuisine: French

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