jacques pepin's chicken in tarragon sauce

4 whole chicken breast
boneless, skinless
1 whole onion
medium in size, chopped, about 3/4 cup
3/4 cup chicken stock
1/2 cup dry white vermouth
2 whole bay leaves
1 sprig thyme
1/2 tsp salt
1/4 tsp black pepper
1 tsp potato starch
dissolved in 2 tablespoons of vermouth
2 tbsp vermouth
combine with potato starch
1/4 cup heavy cream
1 tsp tarragon
  • large stainless steel saucepan
For having such plain colors, we were surprised at how flavorful this dish tasted. This is a relatively easy method for preparing tender chicken with lots of flavor and is now part of my go-to list of easy weeknight meals.
Combine the chicken breasts, onion, stock, vermouth, bay leaves, thyme, salt, and pepper in a large stainless steel saucepan. Bring to a boil, then reduce the heat. Boil gently, covered, for about 10 minutes or until the chicken is cooked through.
Transfer the chicken to a dish and reserve in a warm place.
Measure the cooking liquid. There should be about 1 cup. Return the liquid to the saucepan, reduce to 1 cup if needed.
Stir in the dissolved potato starch and vermouth. Bring to a boil. Add the cream, bring to a boil again. Return the chicken pieces to the pan to heat through.
Transfer to serving plate, then sprinkle with tarragon. Serve.