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🍽️ French-style Braised Chicken

584 kcal · 30 min · 4 servings

Ingredients

• 1.7 kg chicken (1 chicken)
• 3 onions
• 2 garlic cloves
• salt
• pepper
• 2 tbsp olive oil
• flour
• 100 ml dry vermouth
• 350 ml poultry broth
• 150 sour cream
• 2 sprigs tarragon
• 3 tbsp grainy Dijon mustard

Instructions

1. 1. Rinse the chicken under cold water and pat it dry with a kitchen towel.
2. 2. Separate the drumsticks and wings from the body using a sharp, heavy knife.
3. 3. Separate the drumsticks from each other at the joints.
4. 4. Separate the breast piece from the back.
5. 5. Cut the breast meat first lengthwise and then crosswise into halves.
6. 6. Peel the onions and garlic and dice them finely.
7. 7. Season the meat with salt and pepper.
8. 8. Heat the oil in a wide pot.
9. 9. Coat the chicken pieces in the flour.
10. 10. Shake off any excess flour.
11. 11. Brown the chicken pieces all over in the hot oil.
12. 12. Remove the browned pieces from the pot.
13. 13. Add the onions and garlic to the pot.
14. 14. Sauté the vegetables for 3 minutes.
15. 15. Stir in the vermouth.
16. 16. Pour in the broth.
17. 17. Bring the liquid to a boil.
18. 18. Add the wings and drumstick pieces to the pot.
19. 19. Braise the chicken for 15 minutes covered over medium heat.
20. 20. Turn the pieces twice during this time.
21. 21. Add the chicken breast to the pot.
22. 22. Braise everything for a further 15 minutes covered.
23. 23. Remove the lid.
24. 24. Pour in the soy cream.
25. 25. Bring the sauce to a boil.
26. 26. Cook the dish for a further 10 minutes.
27. 27. Wash the tarragon.
28. 28. Shake the tarragon dry.
29. 29. Pluck the leaves from the stems.
30. 30. Chop the tarragon leaves.
31. 31. Add the mustard and tarragon to the chicken.
32. 32. Cook the dish for 1 minute.
33. 33. Finally, season with salt and pepper.
34. 34. Serve the dish immediately.

Nutrition per serving

• kcal: 584
• Protein: 61 g · Fett/Fat: 33 g · Carbs: 7 g