Crème Fraîche Chicken
Chicken thighs cooked in a pan with wine, creme fraiche, tarragon, stock and juniper berries for a great supper dish.
Equipment
- sharp knife
- chopping board
- Measuring jug
- wooden spoon
- large frying pan, skillet or cast iron shallow casserole dish
Ingredients
- 8 chicken thighs skin trimmed, bone in
- 6 juniper berries lightly crushed with the back of a knife
- 2 tablespoon low fat creme fraiche
- 1 tablespoon fresh tarragon
- 2 tablespoon flour
- 1 tablespoon butter
- 1 tablespoon oil
- 50 ml dry white wine
- 150 ml chicken stock
- seasoning
Instructions
- Season the flour and dredge the chicken.
- Heat the oil and butter in a large shallow pan and put the chicken skin down for about 5 minutes until the skin is nicely browned then turn over.
- Add the stock, wine, juniper and herbs and simmer for about 15 minutes until cooked.
- Check the seasoning and stir through the creme fraiche before serving.
Notes
Gently crush the juniper berries with the back of a spoon before adding to the sauce.
Avoid eating the berries or remove them before serving as they are for flavouring only and have a strong taste.
Nutrition
Calories: 594kcalCarbohydrates: 6gProtein: 38gFat: 45gSaturated Fat: 12gCholesterol: 230mgSodium: 255mgPotassium: 564mgFiber: 1gSugar: 1gVitamin A: 338IUVitamin C: 1mgCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!