This is a lovely recipe for a family meal from Delia, great for letting everyone get stuck in and fighting over those juices. Perfectly tangy the sauce is great over fluffy roast potatoes.
✔️1 x 1.75kg chicken, jointed in to 8 pieces or bone in thighs and drumsticks
✔️150ml sherry vinegar
✔️425ml medium dry Amontillado sherry
✔️12 shallots, peeled and left whole
✔️4 garlic cloves, peeled and left whole
✔️2 tbsp olive oil
✔️2 tbsp fresh tarragon leaves
✔️1 heaped tbsp creme fraiche
✔️salt and freshly milled ground pepper
✔️8 small sprigs of fresh tarragon to garnish
First of all, heat the oil in the frying pan and season the chicken joints with salt and pepper.
Then, when the oil begins to shimmer, fry the chicken (in two batches) to brown well: remove the first batch to a plate while you tackle the second. Each joint needs to be a lovely golden-brown colour. When the second batch is ready, remove it to the plate to join the rest.
Then add the shallots to the pan, brown these a little, and finally add the garlic cloves to colour slightly. Now turn the heat down, return the chicken pieces to the pan, scatter the tarragon leaves all over, then pour in the vinegar and sherry. Let it all simmer for a bit, then turn the heat to a very low setting, so that the whole thing barely bubbles, for 45 minutes.
Halfway through, turn the chicken pieces over to allow the other sides to sit in the sauce. When they’re ready, remove them to a warm serving dish (right side up) along with the shallots and garlic. The sauce will by now have reduced and concentrated, so all you do is whisk the crème fraîche into it, taste it and season as required, then pour the sauce all over the chicken and scatter with the sprigs of tarragon.