1 3&1/2 pound whole chicken, cut-up
salt and pepper to taste
6 Tbs butter
2 Tbs finely chopped fresh tarragon
3 Tbs white flour
3 Tbs shallots, minced fine
1/2 cup dry white table wine
1 1/2 cups heavy cream
1 Tbs Calvaderos apple brandy (optional)
Cooking Instructions
Wash, and then pat dry chicken pieces. Season with salt and pepper. Melt 3 Tbs of the butter in a good fry pan, cook chicken pieces skin side down, turning when browned. Sprinkle half of the tarragon and shallot. Cover and cook loosely covered at a lower heat for 15 minutes. Sprinkle white wine over the chicken, cover and cook an additional 15 minutes.
Transfer chicken to a warm bowl and cover while making the sauce.
Add one cup of the cream to the same pan or skillet you cooked the chicken, scraping the delicious bits and pieces. Blend the remaining butter with the flour and whisk into cream mixture, a little bit at a time and continue cooking until comes to a slow rolling boil. Cook an additional 5 minutes until desired consistency is reached. Add Calvaderos apple brandy (if desired), then add remaining 1/2 cup cream, mixing well.
Return chicken pieces to pan, baste in sauce and add remaining tarragon and shallots. Serve immediately.
