Tarragon Chicken – Poulet À Liter’estragon

Carve the chicken into four parts, each part comprising one of the limbs. Season.

Reserve 2 stalks of tarragon, stew the remaining bunch in the white wine with the crushed pepper for 7 to 8 minutes until soft. Melt the butter on a low fire and brown the meat pieces in it. Turn them several times to the other side, taking care not to let them brown too much, they should barely turn yellow.

While braising, baste from time to time with two spoonfuls of tarragon wine. Only when it has evaporated, add more.

When the meat is cooked, remove it from the roasting pan. Boil the meat stock with the whipped cream, the sauce should also be blond, whisk for 2 minutes at high temperature.

Pour it over the chicken, sprinkle with the remaining tarragon (chopped) and bring to the table very hot.

Instead of the chicken, use chicken breast pieces, sets the cooking time down to about 20-half hours (one chicken breast per person, divided into the two halves).

emailed from Thomas Renard

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