I am home! It is bittersweet though because Jeffrey is not home yet. I have 1 more week alone, yuck! There is soooo much work to catch up on that I will be a busy bee until he returns so it is all well. Speaking of work, I am getting to it now. More from my trip to come!
I felt very French Country making this dish. The original recipe I was cooking from wanted me to use a whole raw chicken. I decided that was too much work, so I turned it into a "semi-homemade" dish by using the rotisserie chicken.
1 rotisserie chicken
1 Tbsp olive oil
1/2 onion (it actually called for pearl onions but I forgot so I used regular onions)
4 cloves of garlic
salt and pepper
1 cup white wine
1 1/2 cup chicken broth
1/2 cup chopped fresh tarragon leaves
1 1/2 Tbsp flour
2 Tbsp butter
Chop taragon and garlic.
Cook onions in oil until tender. Add salt and pepper and garlic and cook for 1 minute. (PS you want to use a pot that has a lid, like a dutch oven. I don't have one, it is on my Christmas list!)
Add wine and scrape brown bits from bottom. Cook for 2-3 minutes, until reduced by half.
Break chicken up into pieces. Remove neck and backbone.
Add chicken to pan with 1/2 of the broth and most of the tarragon (save some for garnish).
Since my pan didn't have a lid, I used a wide pan, haha! Cook covered for 18 minutes. Turn chicken half way.
Mix the flour with the remaining broth.
This is me turning the chicken halfway..
Remove chicken from pan and cover to keep warm.
Add broth mixed with flour to the sauce.
Whisk until smooth. Cook, uncovered for 8 minutes.
Add butter to sauce and stir until melted. Turn off heat.
Serve chicken with sauce and some tarragon for garnish. I made Roasted Truffle Potatoes to go with it, yum!