Tarragon Chicken with Cider

Page 130

| Course Type: Main Courses

(1 review)

Tags: chicken braise tarragon cooking with alcohol chicken braise chicken with tarragon cider

Recipe Reviews

MAJOR fail. My cooking, that is, not the recipe. I made this with my brand new Colombian black clay pot slow cooker. Apparently, this clay pot allows quite some steam to escape, and unluckily it only appeared to me to check the amount of liquid after, uhm, six hours or so, shortly before dinner time. By then, the chicken was completely dry and distinctly dark brown, while the bed of onions was only covered halfway with cider. And it didn’t help that I was busy playing a game while cooking the potatoes, and only found out about the ‘pause’-button afterwards. Oops.

On the other hand, I’ve rarely laughed so much during dinner, and do you know what? In spite of everything, this was really delicious! Good enough to earn a 4 star rating. I’m definitely going to do it again, albeit in a different pot/pan (or with more liquid), slightly shorter cooking time (four to five hours, as recommended), and perhaps a slightly lower temperature (100°C in the oven, or on the stove).

I served this with Bavarian Cabbage (white cabbage with caraway, from Ich helf Dir kochen), and it went along really well.

Edited 5 November 2018:
I thought I'd give this another try, now that I have a proper slow cooker. Terrible! The chicken was dry, the sauce runny and sour - no wonder, it contains cider and sour cream , and it won't thicken if you add the sour cream immediately after taking out the chicken, and before you have the chance to reduce the sauce; also, cooking 30 min on high in slow cooker modus doesn't help, at least not in my Instant Pot.

(edited 7th November 2018) (0) comment (0) useful  

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