Poulet à l’Estragon

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.