4 whole chicken breasts, halved
Salt and freshly ground black pepper, to taste
5 T. unsalted butter
1/2 c. Cognac
3 T. unbleached, all-purpose flour
2 t. dried tarragon
3 1/2 c. nonvintage Champagne
1/2 c. heavy cream or whipping cream
1. Sprinkle the chicken breasts with salt and pepper. Melt the butter in a medium-size Dutch oven over medium-high heat. Brown the chicken breasts, a few at a time, on all sides about 10 minutes. Remove from the pan and set aside.
2. Pour the Cognac into the pan, warm it, and flame with a match. When the flames subside, stir in the flour and tarragon. Cook 2 minutes, stirring constantly. Gradually whisk in 3 cups of the Champagne. Return the chicken to the pan. Cover and simmer until the chicken is tender, about 45 minutes.
3. Remove the chicken to a warmed serving platter. Stir in the remaining 1/2 c. of Champagne and the cream. Cook the sauce over high heat until reduced and slightly thickened. Pour the sauce over the chicken and serve immediately.
Serves: 6
Source: Silver Palate Cookbook, p. 348-349
Prepared by: Margo for the December 2006 meeting.