Chicken with Tarragon

Poulet à l’Estragon


Truss the chicken as for braising, put it into a clean stewpan with some good gravy or stock and about two tablespoonfuls of blanched and shredded tarragon leaves; let this boil gently for about forty minutes; take up the chicken and strain the tarragon from the gravy, clear the gravy, taking two whites and shells of egg beaten up with a fork or whisk for each pint of stock, let it come gently to the boil, add the tarragon leaves and boil up the chicken in the gravy for eight or ten minutes; remove the trussing strings, dish up and pour the gravy round the dish and serve. If a stronger flavour of tarragon is desired more tarragon leaves may be added just before serving.