Chicken Tarragon

Poulet a L'Estragon

Poulet a L'Estragon, as it is called in French, pleases adults and children. Renee Verdon, the chef of the Kennedys, made this in the White House in the 1960s. Serve tarragon chicken and coveted sauce with wide egg noodles.
1 chicken, 3 to 4 pounds
1/4 cup flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup butter
2 shallots, thinly sliced
1/2 cup dry white wine
1/2 cup chicken broth
1 bay leaf
1/2 teaspoon thyme
1 small bunch fresh tarragon, separate leaves and stems
1 cup heavy cream
1 Cut chicken into 8 or 10 pieces.

2 Combine flour, salt, and pepper. Coat chicken with flour mixture. (Reserve all leftover flour.) In a large skillet on medium heat, melt butter, then brown chicken pieces lightly on all sides for approximately 5 minutes (this may have to be done in batches).

3 Spread shallots over chicken. Add wine, chicken broth, and all herbs, including tarragon stems, saving leaves for the final saucing. Cover and simmer for 20 minutes or until chicken is tender, turning 3 or 4 times. When tender, remove to serving plate and keep warm.

4 Remove tarragon stems and bay leaf. To pan juices, whisk in remaining flour and cream. Simmer gently until sauce thickens. Add 1/2 of the tarragon leaves.

5 To present, pour sauce over chicken. Garnish with remaining tarragon leaves.

servings  use metric
original recipe yield: 4 Servings
Notes NOTE Consider making a larger portion of sauce as it goes fast. I find for a 4.5 pound chicken, 1.5 times the wine, broth and cream is perfect.

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