Poulet a l'Estragon (Chicken with tarragon)
Updated Oct. 12, 2023
- Total Time
- 2 hours 30 minutes
- Prep Time
- 30 minutes
- Cook Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1roasting chicken, 3 to 4 pounds
- 6cups boiling water
- 4tablespoons butter, softened
- 2tablespoons finely chopped tarragon
- Salt and freshly ground black pepper to taste
- ¼cup dry white wine
- 1teaspoon butter kneaded with 1 teaspoon all-purpose flour to make beurre manie
- ⅔cup light cream (not ultrapasteurized)
Nutritional analysis per serving (6 servings)
577 calories; 47 grams fat; 19 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 34 grams protein; 1280 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the giblets from the chicken, and reserve them for another use. Place the chicken in a bowl or sink, and pour the boiling water over it. This French trick tightens the skin of the bird, which in turn seals in the flavor better. Dry the chicken with paper towels.
- Step 2
Preheat the oven to 375 degrees.
- Step 3
Blend the softened butter with half the tarragon and a little salt and pepper. Place the herb butter in the cavity of the chicken, then place the chicken in a cast-iron casserole, pour the wine over it, cover, and roast for 1 to 1½ hours or until it is cooked through.
- Step 4
Transfer the chicken to a hot serving dish. Stir the beurre manie into juices in the casserole, and cook for 1 minute. Add the cream and the remaining tarragon, and cook, stirring, until the sauce has thickened. Pour the sauce over or around chicken, and serve immediately.
Private Notes
Comments
I used about a cup of dry white wine (topped it up during the braising), and took the lid off the chicken pot after an hour, so that the chicken skin browned. Result was lovely and moist, with a delicious wine-tarragon sauce. (I used very fresh Tarragon from my garden, so used less, as the flavour is so intense)
Very happy to find this recipe, and I intend to make it, after eating delicious "Poulet à l'estragon" recently in France. But I have a question: In step 4 it says "stir the beurre manie into juices...". But surely by this time it has cooked away, inside the chicken? Are we supposed to make another batch of "beurre manie" to thicken the sauce?
I used about a cup of dry white wine (topped it up during the braising), and took the lid off the chicken pot after an hour, so that the chicken skin browned. Result was lovely and moist, with a delicious wine-tarragon sauce. (I used very fresh Tarragon from my garden, so used less, as the flavour is so intense)
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