Andalusian-Style Chicken
Chicken breast braised in white wine with lemon, tarragon and sour cream, finished with a garnish of steamed vegetables. A dish from Andalusia in southern Spain.
⏱️ Prep: 15 min🍳 Cook: 25 min
Ingredients
| 350 g | Chicken breast | |
| 80 ml | Olive oil | |
| — | Salt | |
| — | Ground black pepper | |
| 1 head | Onion | |
| 1 tsp | 5 ml | Butter |
| 150-200 ml | White wine | |
| 1 piece | Lemon | |
| 1 pinch | Sugar | |
| 1 cube | Chicken stock cube | |
| 1/2 tsp | 2.5 ml | Tarragon |
| 2 tbsp | 30 ml | Sour cream |
| — | Vegetables for garnish (broccoli, zucchini, steamed) |
Instructions
- Rub the chicken well with salt, ground black pepper and tarragon. Heat the olive oil in a pan and fry the meat until evenly browned. Remove it to a plate and, in the same pan, sweat the onion.
- Pour in the wine and 150 ml water, sprinkle in the crumbled stock cube, a little tarragon and the lemon zest cut into thin strips.
- Return the chicken to the pan, cover and let it braise for 5 minutes. Add the freshly squeezed lemon juice and a pinch of sugar.
- When the liquid has reduced, take the dish off the heat and stir in the sour cream. Serve the Andalusian chicken with a garnish of steamed seasoned vegetables.