Chicken Tarragon Saute
Yield
8 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
whole chicken
cut up |
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | tablespoons |
butter
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | teaspoon |
tarragon leaves
|
|
| 2 | thick |
scallions, spring or green onions
|
*
|
| ½ | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
whole chicken
cut up |
|
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
butter
|
|
| 15 | ml |
vegetable oil
|
|
| 5 | ml |
tarragon leaves
|
|
| 2 | thick |
scallions, spring or green onions
|
*
|
| 118 | ml |
chicken broth
|
|
Directions
Clean chicken.
In 12 inch skillet, over medium heat, melt butter.
When bubbly, add chicken pieces, skin side down.
Sauté 20 minutes until deep golden-brown color.
Shake pan now and then so chicken doesn't stick to the bottom.
Turn chicken pieces.
Sprinke half the tarragon into the butter.
Sauté chicken 20 minutes more.
Remove chicken to large plate or platter.
Pour grease out of skillet into a cup.
Remove root end of scallions.
Slice scallions lengthwise, then cut them up in thin slivers crosswise.
Add scallions and other half of tarragon to skillet.
Return 1 tablespoon of grease from cup to skillet.
Cook, stirring, 1 minute over medium heat.
Pour in chicken broth.
Cook and scrape the bottom of skillet with wooden spoon to swirl all collected bits into broth.
Let bubble 1 to 2 minutes. Pour all over chicken.
