Fusion Food Recipe | 16 Nov 2022 | Recipes: Crepes & Tarragon Chicken | Chef Mahnoor Malik | Masala Tv

Method
Season the chicken with salt and pepper then generously coat in flour. In a large frying pan or, add 2 tbsp olive oil on high heat. Add the chicken pieces skin side down and sauté until nicely brown on each side. Only cook a few pieces at a time. Remove chicken and set aside. To the same pan on medium heat, add 1 tbsp butter, and the chopped vegetables. Leave to sweat a minute or two. Deglaze with the red vinegar, the chicken stock. Mix well.
Return the chicken pieces to the pan by placing them in the sauce skin side up. Once cooked, remove the chicken pieces, and put them in a warm spot. Ideally on a plate or a pan and back in the hot turned off oven. Add the mustard, cream and freshly chopped tarragon, spinach (blanched) to the pan. Add salt and pepper. Reduce and taste for seasoning. Add the crispy chicken pieces skin side up, coat with sauce. Garnish with fresh tarragon leaves and flowers if in season.

Method For Crepe Batter
In a blender, combine the milk, water, eggs, melted butter, sugar, orange zest, and salt. Blend until well combined, about 15 seconds. With the blender running on medium speed, gradually add the flour until combined, about 15 seconds more. Let the batter sit at room temperature, until slightly bubbly, about 20 minutes. Continue with the sauce while the batter rests.

For The Sauce
In a large skillet, bring the orange zest, orange juice, butter, and sugar to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium-low, and stir in orange bottle juice. Simmer, stirring occasionally, until syrupy, about 15 minutes. Reduce the heat enough to just keep the sauce warm.

For crepe cooking
Brush a crepe pan or small skillet with melted butter; heat over medium-low heat. Add about 1/4 cup batter, swirling into an even layer. Cook, undisturbed, until light golden brown, about 1 to 2 minutes. Carefully flip the crepe and continue cooking until light golden brown, about 30 seconds more. Remove from the skillet. Once cooked, add all of the folded crepes to orange sauce. Cook over medium-low heat, undisturbed, until warmed through, about 3 minutes. Serve immediately, spooning additional sauce over crepes. Serve with vanilla ice cream, if desired.