Petite Blanquette de Poulet a l Estragon (Tarragon Chicken)
Nutrition :
171 calories,
4 stars -
based on 341 reviews
Yield : 8 servings
Ingredients
-
1 whole onion1 whole clove6 cups water7 fluid ounces white wine1 stalk celery, cut into chunks1 clove garlic1 sprig fresh thyme1 sprig fresh parsleysalt and ground black pepper to taste1 (3 pound) whole chicken, cut into 8 pieces2 carrots, cut into chunks2 tablespoons all-purpose flour2 ½ ounces butter4 ½ ounces fresh mushrooms, trimmed and halved1 egg yolk1 lemon, juiced3 tablespoons heavy cream1 sprig fresh tarragon leaves, finely chopped
Directions
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Poke the whole clove into the onion, and place onion into a large soup pot. Stir in water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring the mixture to a boil over medium heat. Place the chicken pieces and carrots into the liquid, cover, and simmer for 20 minutes. Remove the chicken pieces to a bowl; strain the stock and reserve about 2 cups. Discard vegetables and herbs.Sprinkle the chicken pieces with flour. Melt butter in a large skillet over medium heat, and pan-fry the chicken until golden brown, about 5 minutes per side. Remove chicken pieces; place mushrooms into the skillet, and cook, stirring occasionally, until the mushrooms have just started to brown, about 10 minutes.Return chicken to skillet; pour in enough stock to barely cover the chicken and mushrooms (about 2 cups); cover and simmer for 20 minutes. Remove chicken and mushrooms to a serving dish. Boil the remaining liquid until reduced by half, stirring constantly, about 10 minutes.In a bowl, whisk together the egg yolk, lemon juice, and cream; remove the skillet from the heat, and gradually whisk the egg yolk mixture into the reduced stock until the sauce thickens. Whisk in tarragon. Serve sauce over the chicken and mushrooms.
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