Poulet l'estragon

Kim Phillips-Randolph

By
@n2cookn

I've been making this since 1975 when I was given The First Ladies Cook Book. This is a family favorite at the Randolph house.
The aroma of the wine, mixed with the bouquet of herbs is heavenly.


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Ingredients

3 lb
whole chicken
2 Tbsp
flour
dash of salt
dash of pepper
1 stick
butter for sauteing
3
green onions
1/2 c
white wine, dry
1/2 c
chicken broth
1
bay leaf
1
pinch of thyme
2
stems of parsley
1
small bunch fresh terragon

Directions Step-By-Step

1
Cut chicken into 8 or 10 pieces or leave whole. Combine flour, salt, and pepper. Coat chicken with flour mixture. Brown on all sides in hot butter. Cut onions and spread over chicken. Simmer for a few minutes. Add wine, broth, and the bouquet of herbs using the stem only of the terragon, saving the leaves. Cover and simmer cut up chicken 25 minutes or until tender. Simmer the whole chicken 45 minutes, turning frequently. When chicken is tender, remove and keep hot.
2
SAUCE
To the pan juices, add 1 cup light cream and 1/4 cup grated Parmesan cheese, and any flour not used in coating chicken. Simmer gently until sauce thickens. Strain sauce over chicken. Garnish with terragon leaves, whole or chopped.
3
* I sometimes use boneless chicken breasts*

About this Recipe

Course/Dish: Chicken
Regional Style: French