Poularde Braisée à la Crème d’Estragon

Method

Stuff a large pullet with fresh tarragon.

Salt and pepper the bird. Put it, with the giblets, in a heavy casserole with butter. Seal tightly and cook for forty minutes on a low heat so the juices remain light in colour.

Set the chicken on a warm serving plate. Remove the tarragon stuffing and cook it alone in the casserole juices. Add a few tablespoons of thick crème fraîche.

Put the sauce through a sieve and serve it with the chicken in a side dish.