Chicken with Cream Sauce

Ingredients

• 4 chicken thighs
• Salt
• Pepper (freshly ground)
• 3 tbsp olive oil
• 125 ml dry white wine
• 200 ml chicken stock
• 200 g heavy cream
• 80 g green olives (filled with paprika)
• 3 sprigs tarragon
• 0.5 tsp Coriander seeds
• 2 tbsp capers
• Salt
• Pepper (freshly ground)
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Rub the chicken thighs with salt and pepper, brush with olive oil, place in a baking dish and bake in a preheated oven at 180°C for about 40 minutes until golden brown.

2. 2.

   Remove the chicken legs and keep warm.

3. 3.

   Deglaze the pan with wine, strain into a saucepan, add stock, reduce to half over high heat, gradually stir in cream and reduce again to half.

4. 4.

   Add leaves from 2 sprigs tarragon and 2 tbsp olives, puree finely, mix in capers and coriander, bring to a boil, season with salt, pepper and lemon juice.

5. 5.

   Plate the chicken with sauce and olives, garnish with tarragon and serve.