Name: Poulet à l’Estragon (Chicken with Tarragon)
Yield: Serves 4–6
Cuisine: French
Ingredients: all-purpose flour to make beurre manié; ⅔ cup light cream; salt, freshly ground pepper; 2 tablespoons finely chopped tarragon leaves; 3–4 lb roasting chicken; ¼ cup dry white wine; 1 teaspoon butter kneaded with 1 teaspoon; 4 tablespoons butter, softened; 6 cups boiling water

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Chicken cooked with delicately aniseed-flavored tarragon is a well-established summer dish in every French cook’s repertoire. The chicken and cream sauce can be served hot or cold which means that the dish can be made to suit the weather or your inclination.

Be sure to use French tarragon in your cooking. It has a fine, subtle flavor. The variety known as Russian tarragon is coarser, with no scent, and a bitter flavor.