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🍽️ Chicken pieces in creamy tarragon sauce

544 kcal · 30 min · 4 servings

Chicken pieces in creamy tarragon sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Peel the carrot and the parsley root.
  3. 3. Cut the peeled root vegetables into small pieces.
  4. 4. Peel the onions and dice them into cubes.
  5. 5. Wash the parsley and chop it finely.
  6. 6. Place the prepared vegetables and parsley into a roasting pan.
  7. 7. Place the roasting pan on the lower rack in the preheated oven.
  8. 8. Wash the chicken and pat it dry with kitchen paper.
  9. 9. Divide the chicken into 8 pieces.
  10. 10. Rub the chicken pieces with olive oil, salt, and pepper.
  11. 11. Place the chicken pieces on top of the vegetables in the roasting pan.
  12. 12. Roast the chicken in the oven for about 45 minutes until fully cooked.
  13. 13. Remove the meat pieces from the roasting pan.
  14. 14. Keep the meat pieces warm in the turned-off oven.
  15. 15. Deglaze the pan drippings in the roasting pan with white wine.
  16. 16. Let the liquid in the roasting pan reduce.
  17. 17. Pour in the vegetable stock and bring the mixture to a boil.
  18. 18. Strain the entire liquid through a sieve to remove the vegetables and herbs.
  19. 19. Catch the strained broth in a saucepan.
  20. 20. Let the broth reduce slightly in the saucepan.
  21. 21. Season the sauce with salt, pepper, and chili sauce.
  22. 22. Mix the cornstarch with the cream in a separate bowl until smooth.
  23. 23. Pour the cream-cornstarch mixture into the sauce and stir to thicken it.
  24. 24. Clean the spring onions and wash them.
  25. 25. Finely chop the spring onions.
  26. 26. Stir the chopped spring onions and herbs (tarragon) into the sauce.
  27. 27. Place the warm chicken pieces into the finished sauce.
  28. 28. Serve the dish.

Nutrition per serving