Print Recipe

Tarragon Chicken (Poulet a L'estragon)

RG

This is a favorite dish in the Burgundy region of France.

Ingredients

  • 1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
  • 1 cup chicken broth or bouillon
  • 3 medium carrots, sliced
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon leaves
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • 4 ounces mushrooms, sliced
  • 2 stalks celery, sliced
  • 1 medium onion, sliced
  • 1/2 cup dry white wine
  • 1/2 cup half-and-half
  • 3 tablespoons all-purpose flour
  • 1 egg yolk
  • Hot cooked noodles

Instructions

  1. Heat chicken, chicken broth, carrots, tarragon, salt, pepper and bay leaf to boiling in 12-inch skillet or Dutch oven; reduce heat. Cover and simmer 30 minutes.
  2. Add mushrooms, celery and onion. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
  3. Remove chicken and vegetables to warm platter with slotted spoon; keep warm.
  4. Drain liquid from skillet; strain and reserve 1 cup. Pour reserved liquid and the wine into skillet.
  5. Mix half-and-half, flour and egg yolk until smooth; stir into wine mixture. Cook, stirring constantly, until thickened.
  6. Serve with chicken, vegetables and noodles.

Servings: 6 to 8




Comments

Widget is loading comments...

Recipe Goldmine






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.