Pan fried chicken with a white wine, mushroom and tarragon sauce

A confession –  this dish is not my creation but  have no idea where the recipe comes from… I found it some place lost in The Internets, made the dish and forgot to bookmark it. By the time I wanted to cook it again, was not able to find it and the details had washed away. So, I kind of have to recreate it from memory. After all, it is a good Summer dish. The white wine and tarragon flavors combine for a light and fragrant sauce, which compliments the chicken perfectly. Caramelising the onions with the star anise makes them feel meatier, a trick I have learnt from George Calombaris during one of his Masterchef Australia’s Masterclass. I found it had to believe, but it works and slightly aniseed flavor is also a bonus.

Pan fried chicken with a white wine, mushroom and tarragon sauce. 

Ingredients 

  • 2 Chicken thighs
  • Flour (I used Maizena)
  • 4 Medium size yellow onions, sliced in half-moons
  • 3 Star anise
  • 1 Clove of garlic
  • 500g  Button mushrooms, cut in 2cm slices
  • Tarragon to taste finely chopped (I used about 4 bunches)
  • 100mL dry white wine
  • 200mL chicken or vegetable stock
  • Salt and pepper to taste
  • 4-5 tablespoons of olive oil.

Method

Dip each chicken drumstick in the flour, salt and pepper to coat them lightly.  In a sauté pan, put the equivalent of 2 tablespoons of oliver oil over medium-high heat. When it is shimmer,  add the chicken thighs, and cook them for about 3 minutes on each side, until they get a little golden. Take them out from the heat and reserve.

In the same pan, put the sliced onions and the star anise, salt and pepper. Let it caramelise for about 15min, or until they are soft and translucent. Once they are ready, take them out from the heat and reserve.

While the onions are cooking, heat the equivalent of 2 olive oil tablespoons in another sauté pan. When the olive oil starts to shimmer, fold in the sliced mushrooms. Cook, stirring often, until lightly browned (about 15min).  Take them out from the heat and reserve.

In the same sauté pan you cooked the chicken thighs and the onions, put the 100mL of wine to deglaze. Let the wine reduce on a medium heat, and then put in the mushrooms and onions . Mix well to combine and let them absorb the wine for 5min. Put the chicken thighs in, and add enough stock to cover them. Once the stock is bubbling, fold in the tarragon. Let it is simmer for about 30min or until the stock is almost totally evaporated


		
Advertisements

Southern Right Pinotage 2007

2011-03-14_23

A wine from South Africa: Southern Ring Pinotage. Not the kind of wine you would be used to have in the Old World: smoky, woody and vibrant. Best for Winter food.


La Miranda de Secastilla, 2007

2011-02-19_20
“Do you like rosados [rosé wine]?”, asked Ugarte. “Only if they are called Pink Bunny…. “, was my answer. Without blinking, Ugarte pulled this bottle of La Miranda, and replied “you should try this one. It will go very well with pasta, fish or to drink on its on a hot day. It is grown up wine, a with a little more body than a red wine”. OK then, lets give it a go. And indeed it was a very good idea. It has nothing to do with other rosé, very light and flavorful and as serious as any good white can be.  You just have to to drink sip by sip until the last microliter is gone.

Monsaraz 2009

Img_0739
And there it was, in the my local supermarket: Monsaraz 2009. It is one of the family favorites, and every time I go home, I see wines from Monsaraz at dinner table. It seems to be also a favorite of many Portuguese families, judging by the Flavor of the Year award it received It is a good wine for winter: heavy and deep purple, and at the same time fruity.

Caliza 2008

Img_0654
Another recommendation done by the owner of Ugarte, simply based on geographical recommendation. “Oh, you lived in Madrid for a very long time? This one will make you feel like home”. Well, almost… in theory, el Dominio de Valdepusa is in the province of Toledo, close to Madrid (Spain). The name Caliza translates to limestone in Spanish, the subsoil that is credited for the special flavor of this wine. I was promised that I could taste chocolate, and believe it or not, I did. Just di-vi-ne.

Piedra Lagar 2008

Img_0659

A lovely Ribeira del Duero: Piedra Lagar Tinto Roble 2008. It was highly recommended by the owner of Ugarte, a small Spanish wine shop in Zurich. It was just one this wines that has different flavors as you taste it, from fruity to peppery.


Weingut Isegrim Hof

Img_0712

Afternoon shopping at the Viadukt delicatessen market. “Do you want to have a wine? Come on, the last one…”, M. asks. And off we go to Braschler’s Comestibles, the only fishmonger in Zurich that actually smells like a proper fishmonger. Not only only they have fish and seafood worthwhile to mortgage the house to buy – they also carry this sweet flowerly Riesling wine. As its own name says, it was good. Very good.