Poulet à l’Estragon

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About


  • 1 young chicken
  • ¼ pint of dry white wine
  • ¼ pint of gravy made from the


Put 2 of the branches of tarragon to infuse in some chicken stock, which has been prepared by simmering the chicken giblets in water sufficient to cover them, with a bay leaf, salt, and a bouquet of herbs.

Then melt the butter in a sauté-pan or iron cocotte and brown the chicken by turning it about and basting it with the hot butter on all sides. When it is well coloured put the