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Tarragon Chicken (Poulet a L'estragon)


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


  • 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


  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


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