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| Chicken with Tarragon
Poulet A L'Estragon. French
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| Adults and children are pleased by this dish that goes great with noodles. Renee Verdon the chef of the Kennedy's made this in the White House in the 1960's. |
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| Ingredients |
1 chicken (3 pound birds)
3 tablespoons flour
1 teaspoon salt
1 teaspoon freshly ground pepper
¾ cup melted butter
2 shallots
½ cup dry white wine
½ cup chicken broth
1 bay leaf
½ teaspoon thyme
2 sprigs of parsley
1 small bunch fresh tarragon
1 cup heavy cream
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Steps
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| 1 | Cut chicken into 8 or 10 pieces (or leave whole). |
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2 | Combine flour, salt and pepper. Coat chicken with flour mixture. (Reserve any leftover flour.) Brown lightly on all sides in melted butter for 5 minutes. |
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3 | Cut shallots very fine and spread over chicken. Simmer for a few minutes. Add wine, chicken broth and the herbs, using only the stems of the tarragon and saving leaves for the sauce. Cover and simmer for 20 minutes or until chicken is tender. If chicken is cooked whole, simmer about 40 minutes, turning frequently. When tender, remove and keep hot. |
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4 | To the pan juices add cream and any flour not used in coating chicken. Simmer gently until sauce thickens. |
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5 | Strain sauce over chicken. Garnish with tarragon leaves, whole or chopped. |
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| Yield
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original recipe: 4 servings
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| Notes
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Double the sauce - it goes quickly. I usually do not strain the sauce, but rather pick out the stems and bay leaf, and leave in the tasty shallots.
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| Product
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Foodie Kitchen products used in this recipe!
Poultry Shearers
Measuring Tools
Salt and Pepper Mills
Salt and Pepper
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