Chicken With Sherry Vinegar and Tarragon Sauce
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 48.5313 |
| Energy (kCal) | 1511.0806 |
| Carbohydrates (g) | 323.2736 |
| Total fats (g) | 15.9177 |
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Cuisine
European >> UK >> English
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Heat the oil in a large non-stick frying pan and season the chicken joints with a little salt and plenty of pepper. | 2. Fry the chicken, on a medium heat, in two batches, as this will mean you can get them to brown nicely, then place on a plate. | 3. The chicken should be golden brown coloured, but not cooked through. | 4. Put the shallots into the frying pan and cook for a couple of minutes. When they are soft and lightly golden brown add the garlic and cook for approximately 3-4 minutes until it has softened slightly. | 5. Turn the heat down, return the chicken pieces to the pan, sprinkle over the tarragon leaves and pour in the vinegar and sherry. | 6. Stir lightly so that all the flavours blend, and then turn the heat right down and simmer very gently for about 25 minutes. | 7. Turn over the chicken pieces, so that they cook evenly, and allow to simmer for another 20 minutes. | 8. Meanwhile, place a serving dish big enough for all the chicken and sauce in a low oven 275°F to warm through. | 9. Take the cooked chicken, garlic and onions out of the frying pan, leaving the sauce behind and place on the warmed plate. | 10. Finish off the dish by stirring the yoghurt into the remaining sauce in the pan. Check the seasoning before pouring over the chicken. | 11. Sprinkle any spare tarragon leaves on top as a garnish before serving with baked potatoes, rice, couscous or pasta. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| chicken | 1 | jointed bone-in | - | - | - | - | |
| sherry wine vinegar | 2/3 | cup | - | - | - | - | |
| tarragon leaf | 2 | tablespoons | - | - | - | - | |
| olive oil | 1 | tablespoon | 119.34 | 0.0 | 0.0 | 13.5 | |
| shallot | 12 | peeled | 1382.4 | 322.56 | 48.0 | 1.92 | |
| garlic clove | 6 | peeled | - | - | - | - | |
| sherry | 1 3/4 | 3/4 | - | - | - | - | |
| yogurt | 1 | tablespoon | low fat | 9.3406 | 0.7136 | 0.5313 | 0.4977 |
| salt | 1 | pinch | - | - | - | - | |
| black pepper | ground | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.