Chicken with Champagne and tarragon Ingredients: 20 cl of - crème fraîche - 1 tablespoon of - whole grain mustard pepper salt - 1 - free range chicken for 4 - 1 l of - champagne - 1 kg of - fresh tarragon rosé mushrooms.
Utensils: 1 casserole dish - 1 kitchen knife - 1 wooden spoon - 1 cutting board - 1 dish -
Total time:
2h30
Preparation:
1h30 -
Cooking:
1h
Phase 1
Pour the champagne into a casserole dish.
Phase 2
Cut the chicken and cook it exclusively in champagne (salt and pepper).
Phase 3
Prepare the sauce:
Phase 4
Mix the crème fraîchehe with the old mustard, adding the finely cut tarragon (salt and pepper).
Phase 5
Add the pink mushrooms (preferably) half an hour before the end of cooking, they must be firm. When everything is cooked, add the sauce to the dish, removing any excess champagne.
Phase 6
Serve with rice
Utensils: 1 casserole dish - 1 kitchen knife - 1 wooden spoon - 1 cutting board - 1 dish -
Total time:
2h30
Preparation:
1h30 -
Cooking:
1h
Phase 1
Pour the champagne into a casserole dish.
Phase 2
Cut the chicken and cook it exclusively in champagne (salt and pepper).
Phase 3
Prepare the sauce:
Phase 4
Mix the crème fraîchehe with the old mustard, adding the finely cut tarragon (salt and pepper).
Phase 5
Add the pink mushrooms (preferably) half an hour before the end of cooking, they must be firm. When everything is cooked, add the sauce to the dish, removing any excess champagne.
Phase 6
Serve with rice