Poulet a l'estragon (chicken in tarragon sauce)

6 servings

Ingredients

Quantity Ingredient
6 Chicken portions
1 ounce Flour, seasoned with
Salt
Pepper
3 tablespoons Oil
1 medium Onion, finely chopped
275 millilitres Medium-dry white wine
275 millilitres Chicken stock
2 Cloves garlic;peeled&crushed
2 Sprigs fresh tarragon; or
1 teaspoon Dried tarragon
1 Bayleaf
1 small Bunch of parsley
8 Fresh tarragon leaves

Directions

GARNISH

Set the oven at Gas 6/400F/200C.

Coat the chicken portions thinly with the seasoned flour, then fry them in hot oil over medium heat until a rich brown. Remove from the pan, drain on paper towels and then put into a casserole.

Add the onions to the same fat and cook gently until softened and golden (about 5 minutes). Now add the wine to the pan and bubble fiercely for 2 minutes to reduce its acidity and also to concentrate the flavor. Add the stock, garlic, tarragon, bayleaf and parsley and pour over the chicken joints (which should be half-covered by the sauce).

Cover and cook in the oven for 15 minutes until bubbly, then reduce the temperature to Gas 3/325F/160C and cook for a further 25 minutes or until a leg feels tender when pierced with a knife (20 minutes if breasts only are used). Leave the lid off for a further 15 minutes to reduce the sauce. If it is still too thin, dish the chicken then boil down the sauce on top of the stove until syrupy and pour over the bird.

Garnish with tarragon leaves.

Source : The New Jewish Cuisine by Evelyn Rose. Typed by Heiko Ebeling.

I've tried several versions of this dish before and I think this one suits my taste best. In my opinion the ingredient list calls for a little too much liquid. I'd go with the indication given in the instructions instead: the chicken pieces should be half-covered.

Also, I found it isn't absolutely necessary to use chicken stock.

This recipe works very well too if you use water instead. -Heiko.

Submitted By HEIKO EBELING On 07-16-95

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