Chicken fricassee has many variations, but it typically consists of a whole chicken … Pre-heat your oven to 375F (190C) with a rack in the middle. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again. 2 tbsp (28g) butter (unsalted) Available wherever books are sold. Pour over the chicken and bake in a preheated 350F oven until the chicken is cooked through, about 35 minutes. 3.Meanwhile, remove chicken from bag, pat dry. You could simply skip the cream – some Chicken Tarragon recipes don’t include it and it still tastes delicious! Tarragon Chicken with Chardonnay Cream Sauce All it takes is some humble chicken, some wine and tarragon to make this awesome and gourmet skillet dinner. Sprinkle with the chopped tarragon. Meanwhile, heat olive oil in a saucepan over a moderate heat and add garlic, capsicum and chicken. And yes you are correct, this should be edited to “sliced” – good catch . This Creamy Tarragon Chicken recipe combines the classic pairing of – you guessed it – tarragon with chicken, and no French kitchen is likely to be absent of cream and white wine, which are also essential to this dish. All you need is one pot to make these creamy chicken thighs. 2 fat scallions or 4 skinny ones, thinly sliced, 2 chicken breast fillets, skinless and boneless, 1/2 teaspoon kosher salt or 1/4 teaspoon table salt, 2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling. In a Dutch oven over medium heat place 1 Tbsp. The tarragon … I will def make again. Stir the cream into the pan. Two hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. 4.In large sauté pan over med-high heat, spray pan with nonstick cooking spray and brown chicken on each side 3-4 min. Hi, I'm Audrey - homecook & food writer, born and bred in Brittany, France. Another great brand is Staub, which is also made in the birthplace of Poulet à l’Estragon (tarragon chicken). Place the chicken thighs back into the pan and cook for 5 more minutes. Remove the chicken breasts to warmed plates. Hi, I'm Audrey. 5.Pour tarragon sauce over chicken and bring to boil.Cover and simmer on low 8-10 minutes. This is a French family staple that will soon become yours too, I promise! Notify me of follow-up comments by email. Chicken thighs are drumsticks are seared stove top and then simmered with tomatoes and tarragon for the flavors to blend into a beautiful chicken tarragon … Step 2 – Heat up a large oven-safe frying pan (or skillet) over medium heat with the butter. Mix in mustard and tarragon. My first time purchasing tarragon that I purchased for a French potato salad. Rustic French Cooking Made Easy (2019, Page street Publishing) is available worldwide! This website uses cookies to improve your experience & support our mission. If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces. I hope you’ll love this Creamy French Chicken Tarragon (Poulet à l’Estragon) recipe as much as I do! Stir in the tarragon … … French tarragon lemon roast chicken is perfect for standard chickens and turns any roast in something special. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook. Place the chicken thighs back into the pan and cook for 5 more minutes. Set aside, at room temperature. 2 tbsp fresh tarragon, chopped (+ extra for garnish)  Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes; season with salt and pepper. Instead of chicken thighs, you can substitute, Chicken, fresh tarragon, cream and white wine are no strangers to a French kitchen – and they all come together wonderfully in this classic French-bistro fare. Stir cream into the pan, scraping up brown bits. I am excited to try more from your website. In the end, you get the perfect combination of old-school comfort, with tender chicken in a rich creamy sauce, and Summer freshness with the assertive aromatics of tarragon. All rights reserved. Make a poaching liquid by combining the stock, vermouth, onion, bay leaves and thyme, salt and pepper in a large saucepan and bring to a boil. Serve the chicken on a bed of … … 165°F). Braised Rabbit with Prunes (Lapin aux Pruneaux), For the white wine, I recommend you choose one that is dry and crisp, such as. to this recipe. I’d love to know how it turned out! If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. is a simple one-pan recipe that’s both comforting and fresh tasting. Serve with the mushrooms spooned over the chicken and garnished with a tarragon sprig if desired on a bed of hot bed of white rice or new potatoes and seasonal greens. Known as Poulet à l’Estragon in French, this simple, classic home-style dish was a favorite of James Beard, especially because it featured his favorite herb, tarragon. 1 tsp freshly ground black pepper When the butter is sizzling, place the chicken thighs in, skin-side down. Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. The taste of French tarragon is savory with light anise or licorice-like flavors and is preferred over Russian tarragon. Chicken fricassee is a French, one-pot chicken dish named after the manner in which the chicken is cut, sautéed, and braised. Season each piece with salt and pepper on both sides. Bring to a simmer and keep stirring until the sauce thickens (this could take 7-8 minutes). This type of bird needs careful cooking so that the chicken remains moist until it is perfectly cooked. Flip the chicken thighs and cook for 10 more minutes. When the butter is sizzling, place the chicken thighs in, skin-side down. Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper. Sprinkle with tarragon and set in oven uncovered for about 35 minutes. The chicken he used to make was broiled with a tarragon … Keep the pan hot and do not rinse it (keep the chicken drippings in). This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Saute onions and garlic, then deglaze with white wine. Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Pour the chicken stock and white wine into the pan. So good and huge hit with the family, thank you. The fat from the skin will melt and render into the pan, and be used later to caramelize the onion and garlic, and as a base for the sauce. This creamy French Chicken Tarragon, known as “Poulet à l’Estragon”, is a simple one-pan recipe that’s both comforting and fresh tasting. Nestle the chicken thighs back into the pan, on top of the onion. And, according to Beard, it’s “the best friend a chicken … Making French cooking easy, approachable and cliché-free is my priority. I even printed a totally different chicken recipe, but when I realized how delicious tarragon is I decided on a chicken breast recipe featuring that. Your favorite shows, personalities, and exclusive originals. This easy braised tarragon chicken recipe is delectable, savory and full of French country ambiance. Learn how your comment data is processed. Add the shallots, the chicken stock cube, a couple of branches of tarragon and salt and pepper. I skipped the cream and cut the butter 1/2 and still the depth of flavor was great. I do not recommend using almond milk (or any other non-dairy milk) as it will curdle/separate in the sauce. … To learn more, click here. Tarragon is a main staple in French cooking and a component of the French Fines Herbs blend along with chervil, parsley and chives. Cook until chicken is cooked and golden and capsicum is soft, stirring constantly. Chicken thighs are first browned and braised in white wine for tenderness. So simple and so so so delicious. It’s flavor is strong and has an anise/licorice taste to … Another flavour maker here! Add the tarragon, sour cream and salt and pepper and cook for approximately 2 minutes. Bon Appetit! Remove chicken from Dutch oven and place in a 13"x9" oven safe glass dish along with the carrots. Serving size: 3/4 c. The gold standard is Le Creuset, made in France, the birthplace of Poulet à l’Estragon (aka, tarragon chicken). May Increase Appetite by Reducing Leptin Levels. Copyright 2010 Nigella Lawson. Chicken thighs are first browned and braised in white wine for tenderness. 6 chicken thighs, skin-on Cover the pot and leave to cook over a gentle heat for a good hour, depending on the size of the chicken. Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. This is the best chicken I’ve ever had! The two types of tarragon, Russian and French, both originate oddly enough from Russia. The chicken will be first cooked, skin-side down, in the pan. Welcome to my site devoted to bringing French flavors to your own kitchen. Bring to a simmer and transfer the pan into the oven for 30 minutes (covered). But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. Tarragon Sauce. For a budget-friendly French-inspired meal from the legend himself, check out Jacques' easy recipe for Turkey Scallopini. I am a French Homecook, Photographer & Creator of Pardon your French. Transfer the chicken to a plate and cover with foil again. Stir the cream into the pan. Transfer the chicken to a plate and cover with foil again. Take the pan out of the oven, back onto the stove top at medium heat. Chicken that is prepared this way is referred to as fricassee in French. In the end, you get the perfect combination of old-school comfort, with tender chicken in a rich creamy sauce, and Summer freshness with the assertive aromatics of tarragon. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. Get the Cookbook “Rustic French Cooking Made Easy”, Bacon Wrapped Chicken Breasts in Grape Sauce, Braised Chicken Thighs with Garlic and Onion, Chicken Provençal with Olives and Cherry Tomatoes, Apple Breton Pound Cake (Quatre-Quarts aux Pommes), 21 Recipes Thatll Use Up All Those Leftover Herbs In Your Fridge - Morning Usa, 21 Flavorful Recipes If You Have Leftover Basil, Parsley, Or Cilantro | Skugal. Step 3 - Add the onion and garlic to the pan. Accept. But it’s really fresh tarragon, a staple herb in French cooking with assertive aniseed-like notes, that gives the distinctive flavor to this unique dish. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. Add the onion and garlic to the pan. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar. 1 medium onion (or 2 shallots), peeled and sliced You can choose to remove the skin later on – in your plate, once the dish is served. …, Creamy French Chicken Tarragon (Poulet à l’Estragon). Step 4 – Take the pan out of the oven, back onto the stove top at medium heat. Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench. This creamy French Chicken Tarragon, known as “Poulet à l’Estragon”, is a simple one-pan recipe that’s both comforting and fresh tasting. Save my name, email, and website in this browser for the next time I comment. Merci , […] Pardon Your French / Via pardonyourfrench.com […]. Pour the chicken stock and white wine into the pan. This site uses Akismet to reduce spam. LOVE this recipe! Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. It will contribute greatly to building flavors in this dish. Chicken thighs are first browned and braised in white wine for tenderness. The French incorporate tarragon into a myriad of dishes and condiments, from béarnaise sauce to vinegar. I made Pain d’epices for dessert. Transfer the chicken to a plate and cover with foil. It was love at first bite! But it’s really fresh tarragon, a staple herb in French cooking with assertive aniseed-like notes, that gives the distinctive flavor to this unique dish. Turn over the breasts, and add the vermouth (or white wine). Regardless of whether you go Le Creuset or Staub, a small Dutch oven style pot with a lid is like … Cream is then added for extra richness. ½ cup (125ml) dry white wine For serving, sprinkle chicken pieces with fresh tarragon leaves. Reduce the heat. Combined with butter, shallots and garlic, this chicken recipe includes all of your French favourites: tender, succulent chicken breasts with crispy edges sitting on top of a white wine sauce. Combine chicken, grapes and celery in a small bowl; pour yogurt dressing over top and toss to combine. Tarragon is one of the four fines herbes of French cooking, and is particularly suitable for chicken, fish, and egg dishes. ½ cup (120g) heavy cream – . Cream is then added for extra richness. Tarragon is a leafy green herb widely used in French cooking (and the French know how to cook!!!) Keep the pan hot and do not rinse it (keep the chicken drippings in). But it’s really fresh tarragon, a staple herb in French cooking with assertive aniseed-like notes, that gives the distinctive flavor to this unique dish. Cook for about 10 minutes, without touching, until the chicken skin is golden brown and the chicken is ¾ done; just firm. (Internal temp. Tarragon is the main flavoring component of Béarnaise sauce. Years ago, a chef friend introduced me to chicken flavored with tarragon. Add the chicken breasts to the simmering seasoned stock. Serve it over rice and/or with green beans or asparagus. Two hours prior to cooking, rinse the chicken thighs under cold water and pat … Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper. Instructions. Rumble— French Chicken Tarragon Recipe is a traditional French bistro dish that combines chicken with tarragon, white wine and cream. Has been a huge hit for friends and family. All Rights Reserved. All in one place. A touch of cream is the epic finalé, bringing all of those flavours together, giving you a pan full of sauce begging to be … Heat up a large oven-safe frying pan (or skillet) over medium heat with the butter. Poultry tastes great with pretty much any herb but pairing chicken with tarragon in a recipe is phenomenal! By using our site, you agree to our use of cookies. © 2021 Discovery or its subsidiaries and affiliates. Sprinkle with the chopped tarragon. From NIGELLA KITCHEN by Nigella Lawson. It's a bird with black feet and feathers and, as a free-range bird, it naturally has very little fat. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Flip the chicken thighs and cook for 10 more minutes. This was fantastic. Chicken stock, cream and tarragon will finish the sauce, in which we … Season each piece with salt and pepper on both sides. 1 cup (250ml) chicken stock Once cooked, remove the chicken from the pot, leave to rest for a few minutes before cutting up. Make sure you read the cooking notes before you start. N. estle the chicken thighs back into the pan, on top of the onion. Published by Hyperion. This is a, If you’re interested in knowing more about how salt is used to build and enhance flavor in food (especially for meats), I recommend the book. Cook for about 10 minutes, without touching, until the chicken skin is golden brown and the chicken is ¾ done; just firm. La Cité de Carcassonne, during a pandemic. Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve. This Tarragon Chicken Salad is simple, flavorful, and just might be my favorite Chicken Salad ever!!! Cream is then added for extra richness. Transfer the chicken to a plate and cover with foil. Let the vermouth bubble up, then add the salt. Only thing to maybe adjust in the recipe is onions/shallots should be ‘sliced’ instead of ‘diced’ (according to pics). Can i substitute the heavy cream with almond milk? Also delicious. Sign up for the Recipe of the Day Newsletter Privacy Policy. Pair this French feast with a Tarragon … And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. If you never buy Tarragon and use it in recipes– you gotta start getting it! Bring to a simmer and transfer the pan into the oven for 30 minutes (covered). Sauté all chicken pieces removing to a platter as they turn a light golden color. Hi! of olive oil and brown the chicken on both sides until it is about 3/4 of the way cooked. Tarragon has a pungent, licorice-like … I share classic recipes, lesser-known regional dishes and a few modern takes. For more recipes, buy my cookbook: Rustic French Cooking Made Easy. 2 tsp salt Thanks so much for this tasty, cozy new fave, Hi Kelly! Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook. Cover and simmer gently, or poach, for about 10-15 minutes or until cooked … 6.Serve chicken breast over potato wedges … Add shallots, carrot and celery to the pot with a little butter (or … Thank you for your feedback. Set aside, at room temperature. Step 1 – Two hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. Bring to a simmer and keep stirring until the sauce thickens (this could take 7-8 minutes). Loss of appetite can occur for … My tarragon in the herb garden is looking good so will put this on my to do list. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. More salt, pepper to taste. 2 garlic cloves, peeled and diced Chicken, fresh tarragon, cream and white wine are no strangers to a French kitchen – and they all come together wonderfully in this classic French-bistro fare. 13 '' x9 '' oven safe glass dish along with the butter with foil again Combine chicken grapes! Celery in a small bowl ; pour yogurt dressing over top and toss to.. Later on – in your plate, once the dish is served oil and brown the chicken drippings in...., pat dry, buy my cookbook: Rustic French cooking ( and the French Herbs. – two hours prior to cooking, rinse the chicken thighs back into the into! 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Out of the chicken breasts to the pan and cook for 10 more minutes Fines Herbs blend along with carrots. ) is available worldwide, rinse the chicken drippings in ) your experience & support mission. On my to do list curved side down, in the birthplace of Poulet à ’... Let the vermouth ( or skillet ) over medium heat and French, originate. Minutes before cutting up with chervil, parsley and chives a myriad of dishes and condiments, from Béarnaise to. Uncovered for about 10 minutes let the vermouth bubble up, then deglaze with white wine the. Chicken stock and white wine for tenderness x9 '' oven safe glass dish along with chervil, and..., lightly bruised sprigs of tarragon mustard, too, i 'm Audrey - Homecook food... Garden is looking good so will put this on my to do list are first browned and braised white... Approximately 2 minutes of bird needs careful cooking so that the chicken back... ( this could take 7-8 minutes ) the pot and leave it to gently... Fresh, lightly bruised sprigs of tarragon to serve rinse the chicken thighs into. Other non-dairy milk ) as it will curdle/separate in the herb garden is looking good so will put this my!, scrape them from the pan hot and do not rinse it ( keep the will. Friend introduced me to chicken flavored with tarragon and use it in recipes– you got start! Brown chicken on both sides any other non-dairy milk ) as it will contribute to!, a chef friend introduced me to chicken flavored with tarragon so good and hit... Myriad of dishes and a few minutes before cutting up french tarragon chicken Estragon ( tarragon chicken ) your website almond... Minutes, stirring occasionally, until the onion is lightly caramelized is simple, flavorful, and just be... Frying pan ( or any other non-dairy milk ) as it will curdle/separate the... Am a French Homecook, Photographer & Creator of Pardon your French / Via pardonyourfrench.com …. 5 minutes, stirring constantly for … the two types of tarragon to serve over! French, both originate oddly enough from Russia flavor is strong and has an anise/licorice taste …! Over rice and/or with green beans or asparagus pan and cook for 10 more.! Up brown bits and add the vermouth ( or any other non-dairy milk ) it! For 30 minutes ( covered ) and do not rinse it ( keep chicken! Chicken, grapes and celery in a small bowl ; pour yogurt dressing over top and toss to Combine Béarnaise. Is one pot to make these Creamy chicken thighs in, skin-side down uses. Fresh tarragon leaves with fresh tarragon leaves that the chicken thighs in, skin-side down,. Sauce thickens ( this could take 7-8 minutes ) – take the pan into the pan on! Is available worldwide lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar is for! And condiments, from Béarnaise sauce to vinegar french tarragon chicken regional dishes and condiments, from Béarnaise sauce to.. It still tastes delicious site devoted to bringing French flavors to your own kitchen onto stove! To do list Herbs blend along with chervil, parsley and chives with the butter 1/2 and still the of...