I went through a chicken and cream sauce phase during the pandemic: I was looking at classic French dishes and how to put my spin on them. Here is another of those dishes; I found this with the Tortelli soup I just posted. Enjoy.
1 4 to 6 lb whole chicken cut up
1 cup of dry vermouth
1 cup of homemade chicken stock, unsalted
1/2 cup of unbleached flour
1 8-ounce container of creme Fraiche
2 shallots, minced
2 tablespoons of unsalted butter
4 to 6 sprigs of fresh Tarragon
1 teaspoon of Curry powder
1 teaspoon of ground yellow mustard
Salt and Pepper to taste
Line two baking sheets with parchment paper.
Preheat the oven to 400 degrees
Place flour, curry, and mustard in a bowl and whisk to combine.
Clean and dry the chicken, season, and coat well with flour. Cover, and place in the fridge for an hour. Do not toss out the unused flour you will need it again.
Remove chicken from the fridge and bring to room temp. Recoat the chicken in flour and set aside.
Place a large deep skillet over medium-high heat, melt butter and, drizzle with olive oil, swirl to combine.
Working in batches, brown the chicken on all sides, about 4 minutes per side, and transfer to prepared baking sheet. Repeat until done.
Next, add the shallots to the skillet and saute until soft, about two minutes. Add vermouth and saute for about five minutes or reduce by half. Next, add the chicken stock, mince about 1 tablespoon of the fresh tarragon, and add to the skillet. Reduce heat and simmer for five minutes. Return the chicken to the skillet, and simmer uncovered for twenty minutes or until the chicken is cooked. Remove the chicken on the second prepared baking sheet and place in the oven to brown and crisp the skin.
Increase heat under skillet to high and saute sauce until reduced by half. Once reduced, remove from heat and whisk in the creme Fraice and whisk until combined. Remove tarragon leaves from sprigs and add to the sauce.
Remove chicken from oven, place in a large deep serving dish and pour sauce over and garnish with Tarragon leaves, serve. Enjoy.