Intermediate
Ingredients - for 4 servings -
- 1.5 kg farm chicken
- 4 carrots
- 2 onions
- 20 pitted prunes
- 3 tbsp Darégal frozen tarragon
- 2 tbsp Darégal frozen garlic
- 30 g butter + 2 tbsp peanut oil
- 1 tbsp flour
- 400 ml poultry stock
- 200 ml red wine
- Salt, freshly ground pepper
The Darégal ingredients you need:
Preparation
- Preparation: In a Dutch oven, melt the butter with the oil. Brown the chicken, previously cut into pieces, on all sides. Set aside. In the same Dutch oven, sauté the sliced onions and Darégal garlic. Add the peeled carrots, cut into rounds, and let them lightly brown. Sprinkle with flour, mix well. Deglaze with the red wine. Add the poultry stock. Return the chicken pieces, season. Stir in 2 tbsp Darégal tarragon.
- Simmer for 45 minutes.
- Add the prunes after 45 minutes of covered cooking.
- Serve: Sprinkle with the remaining Darégal tarragon and check the seasoning.
Enjoy your meal!
Chef's Tip!
Take your small herb box from the freezer, sprinkle it over your recipe as a finishing touch, and immediately return it to the freezer!
