Chicken in tarragon sauce
8 servings
40 minutes
Chicken in tarragon sauce is an exquisite dish of Chinese cuisine filled with the aromas of fresh herbs and delicate white wine. Historically, tarragon has been used in Asian cuisine to add spicy notes to meat dishes, creating a refined harmony of flavors. In this recipe, the chicken is first sautéed to a golden brown and then simmered in a rich broth with wine, gaining tenderness and juiciness. Cilantro adds a special freshness to the dish while tarragon completes the flavor composition with subtle sweet undertones. This dish is perfect for dinner, revealing the richness of Chinese gastronomy with its delicate balance of flavor nuances. It is recommended to serve with light sides like rice or vegetables to highlight the depth of aromas.
1
Clean and chop the onion and carrot. Slice the celery into thin rings. Sauté the vegetables in vegetable oil.
- Onion: 1 head
- Carrot: 1 piece
- Celery: 2 pieces
- Vegetable oil: 2 tablespoons
2
Cut the prepared chicken into portions, coat in flour, and fry in vegetable oil. Add the fried vegetables, simmer for 5 minutes, then pour in wine mixed with broth. Season with salt and pepper.
- Chicken: 1 piece
- Wheat flour: 2 tablespoons
- Vegetable oil: 2 tablespoons
- Chicken broth: 200 ml
- Dry white wine: 200 ml
- Salt: to taste
- Ground black pepper: to taste
3
Chop the cilantro and tarragon. Add to the chicken and simmer for 20 minutes.
- Cilantro: to taste
- Tarragon: 1 stem
4
Sprinkle the cooked chicken with tarragon.
- Tarragon: 1 stem
