Tarragon chicken recipe- a sponsored post!

Disclaimer: this is a sponsored post. All opinions and thoughts are my own.

As you may know, my father grew up in France.  He speaks French as well as he speaks Polish. I still have family in France. A while ago, we visited my cousins in Paris and had a lovely trip there. I have fond memories of Paris from when I was a child, and besides, it is a great city! Always a lot to see and to do. Last time we went to the Louvre, and Paris plage. I wish I could go there again, and since where we live is not that far away, I'm sure we will one day.

 Even though I speak some French, I wish it was better. And it is a real shame that I have never cooked a French recipe. Until now.

Until now. This tarragon chicken tastes both simple and delicious.I made it yesterday for friends and we all loved it. I additionally enjoyed the fact that in Dutch, tarragon is called dragon, and I just love dragons! 

1 tbsp sunflower oil (or olive oil)	2 shallots, sliced
2 garlic cloves, crushed	8 boneless chicken thighs, skinless all fat trimmed (although I used chicken legs and thighs in this recipe)
100ml dry white wine	400ml chicken stock
½ tbsp cornflour	3 tbsp half-fat crème fraîche
2 tbsp tarragon leaves, roughly snipped. I used dried tarragon.

1. Heat 1 tbsp oil in a large non-stick frying pan and gently fry the shallots for 5 minutes until soft and lightly coloured. Add the garlic for the last minute of cooking time.

2. Season the chicken thighs and add to the pan. Fry for 2-3 minutes, turning once until very lightly coloured. Pour in the wine and bring to the boil. Stir in the stock and return to a gentle simmer. Cook for 10 minutes.

3. Mix the cornflour with ½ tbsp cold water and stir into the pan. As soon as the sauce thickens, stir in the crème fraîche and tarragon, then season. Remove from the heat. Serve with new potatoes. I also served it with green beans and a nice summer salad. 

The finished dish, as I served it, looked like this: