The Weekend Australian - Magazine - - LIFE -

6 sprigs tar­ragon, plus hand­ful

finely chopped leaves to serve 2 sprigs flat-leaf pars­ley, plus

hand­ful chopped leaves to serve 30g but­ter 1 ta­ble­spoon olive oil 1.5kg chicken, cut into 8 pieces 1½ ta­ble­spoons cognac or brandy 2 French shallots, finely chopped 150ml white wine Salt flakes and freshly ground

black pep­per 2 egg yolks 100g crème fraiche Pre­heat oven to 180°C. Re­move tar­ragon and pars­ley leaves from stalks; chop leaves, re­serve stalks. Heat but­ter and oil in heavy-based oven­proof pan un­til foam­ing. Add chicken; sauté un­til golden. Add cognac, ig­nite with match; wait for flames to sub­side. Re­move chicken to plate. Add shallots and herb stalks to pan; stir un­til shallots are golden. Add wine, bring to boil. Re­turn chicken to pan; sea­son. Cover; bake for 35 min­utes. Re­move chicken from pan; place in warm dish. Cover with foil.

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