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Chicken in Tarragon Cream Sauce
from The New New York Times Cookbook , page 268
A classic French dish.
INGREDIENTS2 small chickens (about 3 pounds each), cut into serving pieces
2 cups dry white wine
2 cups fresh or canned chicken broth
1 tablespoon finely chopped fresh tarragon, or 1/2 teaspoon dried
Salt and freshly ground pepper
1 cup heavy cream
1 tablespoon butter, softened
1 tablespoon flour
PREPARATION1. Arrange the chicken pieces skin side down in one layer in a heavy casserole. Add the wine, broth, tarragon, salt and pepper to taste and cover. Bring to the boil and cook for 15 to 20 minutes. Remove the chicken pieces and cover with foil to keep warm. Optional: Remove the skin when not too hot.
2. Cook the sauce over high heat until it is reduced by half. Add the heavy cream and cook for 8 to 10 minutes longer over high heat. Add salt and pepper to taste.
3. Blend the butter and flour and add it to the sauce, stirring. Do not boil. Pour hot sauce over the chicken and serve.