• Ingredients: 25
  • Serves: 8

Baked tarragon chicken thompson with crème fraîche, dry sherry, dijon mustard, dried tarragon, crumbled, freshly ground black pepper to taste, boneless skinless chicken breast halves.

Ingredients

  • 1 cup crème fraîche
  • 1/2 cup dry Sherry
  • 1/4 cup Dijon mustard
  • 4 tsps. dried tarragon, crumbled
  • freshly ground black pepper to taste
  • 8 boneless skinless chicken breast halves

For crust mixture

  • *available by request from butchers

For chicken

  • 1 lb. boneless chicken thighs with skin
  • 2 tbsps. all-purpose flour
  • 2 tbsps. cornstarch
  • 1 cup vegetable oil for frying

For roasting

  • 8 medium beets, peeled, cut into 1-inch wedges

Port Sauce

  • 2 cups tawny Port
  • 1/2 cups sugar
  • 1 tbsp. water
  • 2 tsps. cornstarch

Dulce de leche:

  • 1/4 cup dulce de leche

Malted milk ball:

  • 1/2 cup chopped malted milk balls
  • 2 tbsps. chocolate malted powder

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 In a 13 x 9-inch baking dish stir together all ingredients except chicken. Add chicken to mixture, turning it to coat well, and arrange in one layer.

    For this step you will need