Love chicken? Love wine? Winexpert Burlington loves both! This recipe will teach you how to combine chicken, white wine, the beautiful aroma of Tarragon and shallots, to make a delicious (and low-fat version!) of this dish for the next time you have company over.

 

Ingredients

• 4 to 6 pcs. chicken back, sides or breast

• 2 Tbsp. oil (grapeseed or olive oil)

• 4 small shallots, sliced thin

• 1 cube vegetable or chicken stock

• 1 Cup white wine (dry is best)

• 1/2 Cup plain yogourt

• 2 Tbsp. low-fat cream cheese

• 1 Tbsp. fresh or dry Tarragon, fine-chopped

• pinch of salt, and a pinch of pepper

 

Method

In a large skillet, add the oil and heat to medium. When heated, add the chicken pieces and sear until golden brown (about 4-5 minutes total for both sides). 

 

In a separate bowl, mix together the stock, wine, yogourt and cheese, and then pour over the chicken pieces, then turning the heat to medium-low until it begins to simmer. Once it simmers, turn temperature to low.

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Add tarragon, and cover with a lid, cooking on a low (mixing occasionally) and simmer for about 25-30 minutes until chicken is cooked through and reaches 165 F.

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Adjust seasoning by adding salt and pepper to taste.

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