White wine and cream are two ingredients that have made their rounds in France, here is my favourite use of them.
1/2 cup flour
2 chicken drumsticks
1 whole chicken breast
2 tablespoons of olive oil
2 cloves of garlic, minced
2 baby leeks chopped
1 tablespoon of coriander seeds
2 tablespoons of tarragon
1/2 cup white wine
1 tablespoon of dijon mustard
3/4 cup chicken broth
1 teaspoon of butter
1/3 cup of cream
2 teaspoons of chopped coriander to garnish
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Season the flour with a large pinch of salt
Coat the chicken in the flour. fry off in a pan with some olive oil, on both sides on medium heat until brown.
Add in the garlic, leeks, tarragon and coriander seeds. Leave for about 3 minutes.
Deglaze the pan with the white wine. Let bubble for about 3 minutes.
Add in the chicken broth and butter. Cook on low for about 15 minutes. or until cooked through.
Finish the sauce with cream.
Season with salt.
Plate and garnish.