Tarragon Chicken

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 frying chickens ( pounds each)
  • Salt and freshly ground black pepper
  • 4 to 6 fresh tarragon sprigs or 3 teaspoons dried tarragon
  • ½ cup butter
  • 1 cup Chicken Stock or half stock and half dry white wine
  • tablespoons all-purpose flour
  • 1 cup heavy cream
  • Parsley for garnish


    1. Sprinkle the chicken cavities with salt and pepper. Place one or two tarragon sprigs or one teaspoon dried tarragon inside each chicken.

    2. Melt six and one-half tablespoons of the butter in a heavy casserole large enough to accommodate both chickens. Brown the chickens thoroughly and evenly on all sides. Add the stock and cover tightly. Cook over low heat for about one hour, until the birds are very tender.

    3. Melt the remaining butter in a saucepan and stir in the flour, using a wire whisk.

    4. Transfer the chickens to a warm serving platter and add the drippings in the casserole to the butter-flour mixture, stirring constantly. When the mixture is thickened and smooth, add the cream and bring to a boil. Add additional salt and pepper if desired.

    5. Chop the remaining tarragon leaves and add them, or one teaspoon dried tarragon, to the sauce. Let the sauce stand over low heat until ready to serve. To serve, garnish the chickens with parsley and serve the sauce separately.