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 Kennedy’s, made this in the White House in the 1960’s. Serve tarragon chicken and coveted sauce with wide egg noodles.
1 chicken, 3 to 4 pounds
4 tablespoons flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 cup melted 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 large skillet on medium-high heat, brown chicken pieces lightly on all sides in melted butter for 5 minutes.

3 Spread shallots over chicken and simmer for a few minutes. Add wine, chicken broth, and all herbs including tarragon stems, saving leaves for the final saucing. Cover and simmer for 30 minutes or until chicken is tender, turning 3 or 4 times. When tender, remove, and keep hot.

4 To pan juices add cream and remaining flour. Simmer gently until sauce thickens. Add 1/4 of the leaves.

5 Remove tarragon stems and bay leaf.

6 Pour sauce over chicken. Garnish with whole tarragon leaves.

servings  use metric
original recipe yield: 4 Servings
Notes NOTE Consider making a larger portion of sauce as it goes fast. Another French source suggests adding a dash of nutmeg and that half of the pepper should be white pepper.

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