Poulet au Champagne
Buffet, Guy
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Poulet à l'Estragon (Tarragon Chicken)

 

"Poultry is for the cook what canvas is for the painter."
~ Anthelme Brillat-Savarin

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Jaunty Plumerie I
Poloson, Kimberly
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Poulet à l’Estragon
(Tarragon Chicken)
Saveur July/August 2001

Serves 4

“Author [Megan] Wetherall learned how to make this dish
at the Ritz-Escoffier cooking school in Paris.”

1 tablespoon extra-virgin olive oil
3 tablespoons butter
One 3 1/2-pound chicken, cut into 8 pieces
Salt and freshly ground black pepper
8 stems fresh tarragon
1/4 cup white wine
1 cup rich veal, beef, or chicken stock

1. Heat oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Season chicken with salt and pepper and cook, skin side down, until well browned, about 5 minutes. Turn chicken and add 4 stems of the tarragon. Cover, reduce heat to medium, and cook until juices run clear when pierced with a knife, 10-15 minutes.
2. Meanwhile, blanch 2 stems of the tarragon in a pot of boiling water over high heat for 5 seconds; drain and set aside. Chop leaves (discard stalks) from remaining 2 stems of the tarragon and set aside.
3. Transfer chicken to a platter, discarding tarragon, and keep warm in oven set on lowest temperature. Pour off fat, then return skillet to medium-high heat. Add wine and cook, scraping browned bits stuck to bottom of skillet, for 1 minute. Add stock and reduce by half, about 5 minutes. Strain sauce into a small bowl, then return sauce to skillet over medium heat. Stir in remaining 1 tablespoon butter and reserved chopped tarragon.
4. Add chicken and any accumulated juices to skillet and baste with sauce. Serve garnished with blanched tarragon.
 

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