Poulet Sauté à l’Estragon


  • 1 plump chicken
  • 4 tablespoons olive oil
  • 4 tablespoons finely chopped shallots
  • 1 wine glass very dry white wine
  • 1 glass water
  • salt and freshly ground black pepper
  • 1 pound potatoes, diced
  • 8 tablespoons butter
  • finely chopped fresh tarragon
  • finely chopped parsley


Clean a fine fat chicken and cut it in serving pieces (drumsticks, thighs, wings, and the carcass, cut into 4 or 6 pieces).

Sauté chicken pieces in olive oil in a heavy-bottomed heatproof casserole or iron cocotte, turning pieces often, until golden on all sides. Drain off surplus oil; add finely chopped shallots; stir well, cooking for another minute or two, until shallots are transparent. Add dry white wine and water (the water is to remove the acidity of the wine), and season to taste with salt and freshly ground black pepper. Cook, covered, for about 20 minutes, by which time the sauce should be reduced to half the original quantity. If not, reduce it over a high heat.

In the meantime, sauté diced potatoes in 4 tablespoons butter in a frying pan until they are golden.

Place chicken pieces on a warm serving dish; add diced cooked potatoes and keep warm. Add finely chopped tarragon and remaining butter to sauce in the casserole. Stir well; taste, and correct seasoning. Pour sauce over the diced potatoes and the chicken pieces. Sprinkle a little finely chopped parsley over it.

When you serve this dish, mix a little sauce into the potatoes so that they will be well moistened by it. Your sauce should not be too liquid, and there should only be about 2 tablespoons per person.