Mr.srirag (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.
INGREDIENTS
275 gms Chicken joint (leg and thigh)
20 gms Butter
90 gms Onion, chopped
3 gms Tarragon, fresh or dried
110 ml Dry white wine
50 gms White grapes, halved and de-piped
15 ml Single cream
5 gms salt
8 gms Freshly milled black pepper
For the thickening:
6 gms Butter
6 gms Flour
Method:
1. In a small saucepan melt the butter, season the chicken joint with salt and pepper
and cook it in the hot butter till golden on both sides (approximately 5 minutes),
then remove it to a plate.
2. Now add the onion to the pan and cook that for about 5 minutes also, or until
softened, then return the chicken joint and sprinkle the tarragon over.
3. Pour in the wine, cover the pan with a tight lid, and simmer very gently for 20
minutes or until the chicken is tender – the length of the cooking time will depend on
its size. After that remove the lid and turn the heat up.
4. Let the sauce bubble and reduce slightly for about a minute, then whisk in the butter
and flour paste till the sauce has thickened a bit and then turn the heat down and
add the halved grapes and stir in the cream.
5. Allow them to heat through, then taste and check the seasoning, and serve the
chicken with the sauce poured over.