Poulet a l’ Estragon (Tarragon Chicken)
Tonight I made Tarragon Chicken. This is a French dish that was popular in the US in the 1970’s and something served often at the Kennedy White House. I brought it to the Clopine’s tonight and we all agreed this one is a winner. It can be made as a whole chicken, as cut up chicken with bones or as we made it today, with boneless chicken breasts and thighs. Here is my version of this recipe:
Poulet a l/Estragon (Tarrgon Chicken)
Ingredients:
3 pounds of chicken
½ cup flour
3 tablespoons butter
3 tablespoons olive oil
1 white onion, halved and then finely sliced
1 cup finely sliced mushrooms
1 teaspoon vegetable stock
3 cups dry hite wine
1 cup water
1 clove garlic, finely minced
1 ½ teaspoon dried tarragon
1 teaspoon parsley
Salt/pepper to taste
1 egg yolk
½ lemon, juiced
3 tablespoons cream (I used fat-free half and half)
Instructions:
In a Dutch oven, heat the butter and olive oil over a medium high heat. Dredge the chicken in flour and place into the hot oil in batches. Cook until brown on both sides. Remove from the heat and place on paper towels to remove excess oil. Drain off the oil from the Dutch oven and add the mushrooms and onion, sauté until browned. Add the chicken back to the Dutch oven along with the water, wine, vegetable stock, garlic, dried tarragon and parsley. Cover the oven and let simmer on low heat for 20 minutes or the chicken is cooked through. In a small bowl, beat the egg yolk, lemon juice and cream. Whisk the egg/cream mixture into the stock. Serve over rice.
