Chicken in Tarragon Cream Sauce

Preparation

1. Cut the chicken breast into large cubes and salt it. Cook the rice according to the packet instructions.
2. Heat 1 tbsp oil in a wide frying pan and lightly brown the chicken cubes all over, then remove and set aside.
3. Add the remaining oil to the pan and sweat the shallot in it, then pour in the stock, both vinegars and the cognac and simmer over low heat for about 5 minutes.
4. Stir in the crème fraîche, mustard, chives and tarragon, season with salt and pepper and simmer gently for 3 minutes.
5. Add the chicken cubes to the sauce and let them cook gently over low heat for about 10 minutes, until the meat is cooked through and juicy.
6. Serve with the basmati rice and garnish with diced tomato.

Drink with it

• White wine · excellent match

  White Burgundy style: lightly oaked Chardonnay or Weissburgunder (Pinot Blanc)

  A round body carries the crème fraîche, and the acidity picks up the vinegar and mustard in the sauce.

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• White wine · good match

  Sauvignon Blanc from the Loire, such as Sancerre

  Green, herbal notes form a bridge to the tarragon, and the taut acidity keeps the cream light.

• Sparkling wine · good match

  Crémant brut

  Bubbles and acidity cut through the cream sauce.

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• Ginjo sake · good match

  Ginjo, well chilled

  Its soft, fruity character sits alongside the cream without covering the aniseed note of the tarragon.

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