Main Course

Spring Chicken with Carrots

Name: Spring Chicken with Carrots
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 portions
Cuisine: Française
Ingredients: 1 chicken; 50 g of butter; 1 bunch of carrots; 1 sprig of thyme; 1 bay leaf; 20 cl of dry white wine; 10 cl of chicken broth; 1 bunch of fresh tarragon; 150 g of heavy cream

Celebrate the arrival of spring with this chicken and carrot cream sauce dish!

Guillaume | 16/03/2017 119 vues

1.5/5 (2 reviews)

20 min

Prep time

60 min

Cook time

Servings

Medium

Difficulty

1h20

Total time

Four

Cooking method

Ingredients

1 chicken
50 g of butter
1 bunch of carrots
1 sprig of thyme
1 bay leaf
20 cl of dry white wine
10 cl of chicken broth
1 bunch of fresh tarragon
150 g of heavy cream

Instructions

1

Fry the chicken cut into pieces in a little oil without burning it.
2

Add the peeled and sliced carrots, thyme, bay leaf, and seasoning.
3

Pour the heated wine and broth into the pan, then add 3 sprigs of fresh parsley.
4

Cover and cook for 40 minutes.
5

Remove the cooked chicken and carrots onto a warmed serving dish.
6

Remove the cooked parsley.
7

Mix cream into the pan and whisk to thicken the sauce.
8

Add 1 tablespoon of finely chopped fresh parsley.
9

Pour the sauce over the chicken and vegetables, serve hot.