Chicken Chablisienne

Cook Time 30 minutes

Servings 2

Ingredients

2 tbsp olive oil 

2 chicken suprêmes (chicken breast with wing attached, skin. Chicken breast is fine too) 

20g butter 

1 bay leaf

150ml white wine (ideally Chablis but another chardonnay is fine)

3 cloves garlic, finely chopped with salt

1 tbsp tomato paste

150ml chicken stock

2 tbsp veal glaze (optional)

2 tbsp crème fraiche 

4 sprigs tarragon, leaves picked and chopped

Pasta, mash or rice, to serve 

Salt and pepper

Method

Heat oil in a large pan over a medium to high heat. Season chicken all over with salt and fry, skin side down for 3-4 minutes until golden and crisp. Turn the chicken and turn the heat down to medium and cook for a further 5-6 minutes or until the chicken is just cooked. Add the butter and bay leaf and then drench the chicken in the foamy butter. Remove chicken from the pan and rest on a plate.

Add the garlic and sauté for less than a minute on a medium heat then add the tomato paste and stir through. Pour in the white wine and bring to a boil then add stock and glaze (if using) and reduce by a third. Stir through the crème fraiche. Return chicken and warm through the sauce. Sprinkle in tarragon.

Serve with pasta, mash or rice and a generous spoonful or two of sauce.