Zinnia’s Chicken with Tarragon, Whisky and Cream

A marvellous, rich-tasting dish, ZinnicCs Chicken with Tarragon, Whisky and Cream is perfect for a dinner party served with rice and a green salad. Serve it with a well-chilled Gewiirztraminer for a really special meal.

1 x

4 lb. chicken, cut into

4 serving pieces

2 teaspoons salt

2 oz. butter

3 tablespoons olive oil

4 fresh tarragon sprigs

4 chicken livers

4 fl. oz. whisky

8 fl. oz. double cream

Rub the chicken pieces with the salt.

In a large saucepan, melt the butter with the oil over moderate heat. When the foam subsides, add the chicken pieces and fry for 2 minutes on each side. Reduce the heat to moderately low and add the tarragon. Cover the pan and fry the chicken, turning occasionally, for 15 minutes.

Add the chicken livers and whisky. Re-cover the pan and cook for a further 15 to 20 minutes or until the chicken is tender when pierced with the point of a sharp knife. Pour over the cream and cook, stirring occasionally, for 2 to 3 minutes or until the cream is hot but not boiling.

Remove the pan from the heat and transfer the mixture to a warmed serving dish Serve at once.

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