Tarragon Chicken With Peas And Leeks

1. 1

   Loosen the chicken skin and distribute 1/2 the chopped tarragon under the skin and season. Heat the oil in a frying pan and saute the chicken for 12 mins, turning.

2. 2

   Meanwhile, heat 1 tbsp butter in a saucepan and saute the white parts of the leeks for 1 min. Sprinkle in the flour and saute for 2 mins. Add the cream and 3/4 cup white wine. Bring to a boil and simmer for 5 mins, stirring constantly. Stir in the remaining chopped tarragon and season.

3. 3

   In a separate saucepan, melt 1 tbsp butter and saute the light green parts of the leeks for 2 mins. Add the peas and 2 tbsp wine. Simmer for 3 mins. Arrange the chicken on a plate with the sauce and leeks. Garnish with tarragon.

* Per serving · 4 servings · Values may vary.

No additional tips available.