Name: Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Whole onion - 1; Whole clove - 1; Water - 6 cups; White wine - 7 fluid ounces; Celery, cut into chunks - 1 stalk; Garlic - 1 clove; Fresh thyme - 1 sprig; Fresh parsley - 1 sprig; Salt and ground black pepper to taste - 1 sprig; Whole chicken, cut into 8 pieces - 1 (3 pound); Carrots, cut into chunks - 2; All-purpose flour - 2 tablespoons; Butter - 2 ½ ounces; Fresh mushrooms, trimmed and halved - 4 ½ ounces; Egg yolk - 1; Lemon, juiced - 1; Heavy cream - 3 tablespoons; Fresh tarragon leaves, finely chopped - 1 sprig

Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)

1. Whole onion - 1

2. Whole clove - 1

3. Water - 6 cups

4. White wine - 7 fluid ounces

5. Celery, cut into chunks - 1 stalk

6. Garlic - 1 clove

7. Fresh thyme - 1 sprig

8. Fresh parsley - 1 sprig

9. Salt and ground black pepper to taste - 1 sprig

10. Whole chicken, cut into 8 pieces - 1 (3 pound)

11. Carrots, cut into chunks - 2

12. All-purpose flour - 2 tablespoons

13. Butter - 2 ½ ounces

14. Fresh mushrooms, trimmed and halved - 4 ½ ounces

15. Egg yolk - 1

16. Lemon, juiced - 1

17. Heavy cream - 3 tablespoons

18. Fresh tarragon leaves, finely chopped - 1 sprig

How to cook deliciously - Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)

1. Stage

Poke the whole clove into the onion, and place onion into a large soup pot. Stir in water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring the mixture to a boil over medium heat. Place the chicken pieces and carrots into the liquid, cover, and simmer for 20 minutes. Remove the chicken pieces to a bowl; strain the stock and reserve about 2 cups. Discard vegetables and herbs.

2. Stage

Sprinkle the chicken pieces with flour. Melt butter in a large skillet over medium heat, and pan-fry the chicken until golden brown, about 5 minutes per side. Remove chicken pieces; place mushrooms into the skillet, and cook, stirring occasionally, until the mushrooms have just started to brown, about 10 minutes.

3. Stage

Return chicken to skillet; pour in enough stock to barely cover the chicken and mushrooms (about 2 cups); cover and simmer for 20 minutes. Remove chicken and mushrooms to a serving dish. Boil the remaining liquid until reduced by half, stirring constantly, about 10 minutes.

4. Stage

In a bowl, whisk together the egg yolk, lemon juice, and cream; remove the skillet from the heat, and gradually whisk the egg yolk mixture into the reduced stock until the sauce thickens. Whisk in tarragon. Serve sauce over the chicken and mushrooms.