Chicken à l’Estragon

Name: Chicken à l’Estragon
Cuisine: France
Ingredients: tarragon; dry white wine; tarragon leaves; broth; gizzard broth; breast; egg yolks; parsley; celery leaves; salt; peppers; water; whole nutmeg; butter; chicken; gizzard; wings; onion; clove; water; carrot

Preparation info

Difficulty
Easy

Appears in

The Alice B Toklas Cookbook

By Alice B. Toklas

Published 1954

About

Method

Put the neck, gizzard, liver, heart, two feet and two first joints of the wings into 2 inches more cold water