Saw this recipe in a food/recipe thread on another forum and decided to try it. Was very tasty. Those are Bernie's potato pancakes from this thread
underneath. I pan fried them in the discarded/rendered fat from browning the chicken. Very nice Bernie.
Yea, the portion is ginormous (for me); I had a salad as well. I was stuffed (a salad plus half of what is in the photo would have been about right).
1 TBS unsalted butter
1 chicken, about 3 pounds, cut into 4 pieces (2 leg quarters and 2 breast quarters with bones but I just used thighs)
~1/2 tsp kosher salt
~1/4 tsp freshly ground black pepper
1/2 cup fruity white wine (I used Pinot Grigio)
3/4 cup chicken stock
1 small onion (about 3 ounces), peeled and cut into large chunks
1 bouquet garni; made of a dozen sprigs of parsley, 2 bay leaves, 2 sprigs thyme, all tied together with string
1 TBS fresh Tarragon, chopped
3/4 cup heavy cream
1 tablespoon soft unsalted butter mixed with 1 tablespoon all-purpose flour (a beurre manié, or kneaded butter)
Sprinkle the chicken with the salt and pepper. Melt the tablespoon of butter in a sturdy saucepan, and add the 4 pieces of chicken, skin side down and brown over medium heat for about 4 minutes each side. The chicken should be lightly browned, with the skin a blond rather than a dark brown color. Remove and discard some of the rendered fat, leaving only 1 to 2 tablespoons of fat in the pan.
Add the wine, chicken stock, onion, tarragon, and bouquet garni. Bring to a boil, and boil gently, covered, for 20 to 25 minutes, or until the chicken is tender. Transfer the chicken to a platter, and discard the onion and bouquet garni. Boil the liquid in the pan until it is reduced to about 3/4 cup.
Meanwhile, whisk together the tablespoon of soft butter and the flour and whisk it into the reduced liquid in the pan until it is smooth. Bring to a boil to thicken the liquid, then add the cream, return to a boil, and boil gently for 5 minutes. Arrange the chicken on a serving platter (you can debone it first if you want).
Taste the sauce for seasonings, and add salt and pepper, if needed. Strain the sauce through a sieve, spoon over chicken and serve immediately.