Chicken with Tarragon Vinegar and Cream Sauce

Name: Chicken with Tarragon Vinegar and Cream Sauce (Poulet de Bresse au vinaigre)
Yield: For four people
Cuisine: French
Ingredients: 1 large free-range chicken, weighing 1.6-1.8 kg (3½-4 lb); 100 g (3½ oz) butter; 3 carrots, cut into large pieces; 5 small onions or 1 large onion, cut into four; 5 small onions or 1 large onion, cut into four; 3 cloves of garlic, unpeeled; 100 ml (4 fl. oz) tarragon vinegar; 200 ml (7 fl. oz) clarified chicken stock; 2 sprigs of fresh tarragon; 1 teaspoon mustard; 2 teaspoons flour; 1 teaspoon tomato purée; 500 ml (16 fl. oz) double cream; 6 tablespoons fresh tomato sauce; salt, freshly ground pepper; salt, freshly ground pepper

Poulet de Bresse au vinaigre

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 large free-range chicken, weighing 1.6-1.8 kg (3½-4 lb)
100 g

Europe
France
Main course
Summer

Method

Preparing and cooking the chicken

Pre-heat the oven to Reg. 8/450°F/230°C.

Cut the chicken into eight pieces (two drumsticks, two thighs, two breasts and two wings). Fry them in butter in an enamelled iron casserole. Add the carcass, choppe