I got some fresh tarragon to make Lobster Thermidor and I wanted to use what was left before it went bad. So I went looking for an easy recipe that had ingredients I had at home. I completely lucked out with Peter Micheli’s Chicken Louisa at Epicurious.com. I didn’t have tomatoes, though, so I substituted with tomato puree. I also used leftover rose champagne instead of wine. For that reason, I’m changing the name – slightly :-).
This recipe can be done in much less than an hour. I served it with plain couscous, but it was also great with homemade white bread.
- 8 boneless, skinless chicken thigh fillets
- salt & pepper to taste
- 1 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 1 shallot, finely chopped
- 1/2 cup white wine
- 3/4 cup heavy cream
- 1 15 oz can tomato puree
- 2 Tbsp. fresh tarragon, finely chopped
- 1/2 tsp. chicken stock base