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Tarragon Chicken

French.Palate's picture
Ingredients
  Chicken 4 Pound
  Lemon 1⁄2
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dried tarragon 1⁄4 Teaspoon
  Carrots 3 , quartered
  Onion 1 , quartered
  Bay leaf 1
  Parsley sprigs 2
  Chicken stock 3⁄4 Pint
  White wine 6 Tablespoon
For sauce
  Butter 1 Ounce
  Flour 2 Tablespoon
  Dried tarragon 1⁄2 Teaspoon
  Egg yolks 2
  Thin cream 5 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Put the chicken in a pan with the giblets and the first group of ingredients.
Cover and simmer for about 1 1/4 hours or until tender.
Remove the bird from the pan, skin and joint it and, if liked, remove the bones.
Keep the chicken hot.
Strain the cooking liquor into a measuring jug and make it up to 3/4 pint (2 cups) with water if necessary.
Heat the butter in a pan, blend in the flour and cook for 1 minute.
Add the chicken liquor and bring to the boil, stirring.
Add the tarragon and simmer for 3 minutes.
Blend together the egg yolks and cream.
Add 4 tablespoons (5T) sauce to the egg mixture then return it to the pan.
Check the seasoning, add the chicken pieces and heat through, without simmering, for 5 minutes.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Party

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