Poularde Braisée à la Crème d’Estragon

Name: Poularde Braisée à la Crème d’Estragon
Cuisine: France
Ingredients: casserole juice; crème fraîche; fresh tarragon; pepper; tarragon; butter; stuffing; salt; chicken; casserole

Preparation info

Difficulty
Easy

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

About

Method

Stuff a large pullet with fresh tarragon.

Salt and pepper the bird. Put it, with the giblets, in a heavy casserole with