Tuesday, September 24, 2013

Poulet a l'estragon

tarragon chicken.
what you can't see is
the amazing sauce!
here is the recipe..

1 1/2 tbs chopped tarragon
1 small garlic clove, chopped
2 oz. butter softened
1 3-4 lb roasting chicken
2/3 cup chicken broth
2 tbs white wine
1 tbs flour
2/3 cup heavy cream

preheat the oven to 400 F.
mix together the chopped tarragon, garlic
and half the softened butter.
season with salt and pepper and place
inside the cavity of the chicken.

heat remaining butter with some olive oil
in a dutch oven over low heat and brown the 
chicken on all sides. add the stock and wine.
cover the casserole and bake for 1 1/2 hours
or until the chicken is tender and juices run clear.
remove the chicken, place on platter. cover with foil
and tea towel.

place the dutch oven on the stove
and add flour to juices.  whisk until thick.

strain the sauce into a clean saucepan and add 
a few more tarragon leaves.
simmer 2 minutes, then stir in cream and 
reheat without boiling. season with salt and pepper
carve chicken.
serve with sauce.

we have ours with rice.
but pasta would be good too!
bon appetite!