Chicken with Creamy Wine and Tarragon Fondue
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
  1. 1 1/2 lb. chicken breasts, cut into strips
  2. 1 garlic clove
  3. 3 Tbsp. butter
  4. 1 onion, finely chopped
  5. 2 celery stalks, finely sliced
  6. 1/4 c. all-purpose flour3/4 oz dried wild mushrooms, soaked in 1 1/4 c hot chicken stock
  7. 3/4 c. white wine
  8. 1 Tbsp chopped tarragon
  9. 1/2 scant cup creme fraiche
  10. salt
  11. pepper
  1. Thread the chicken onto wooden skewers and broil until cooked and golden. Keep warm.
  2. Rub the inside of a fondue pot with garlic, then discard the garlic.
  3. Place the pot on the stove and melt the butter.
  4. Add the onion and celery. Fry gently, until soft but not colored.
  5. Add the flour, stir well and cook for 2-3 minutes.
  6. Drain the mushrooms and strain the soaking liquor through cheesecloth or a fine meshed sieve.
  7. Slowly pour the soaking liquor into the fondue pot with the wine, stirring continuously until it thickens.
  8. Chop the mushrooms and add to the fondue with tarragon.
  9. Bring back to a boil and simmer for 5 minutes.
  10. Stir the creme fraiche, season with salt and pepper, then transfer the fondue to it's tabletop burner.
  11. Serve guests the chicken to dip into the fondue.
  1. Egg rolls, white grapes, and grilled bread cubes are also great for dipping!
Adapted from Fondue
Adapted from Fondue
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