PETITE BLANQUETTE DE POULET A L'ESTRAGON (TARRAGON CHICKEN)
A modern and light version of the traditional French Blanquette. Serve with rice.
Provided by elegantcooking
Categories World Cuisine Recipes European French
Time 1h45m
Yield 8
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 7.9 g, Cholesterol 98.1 mg, Fat 20.9 g, Fiber 1.4 g, Protein 17.5 g, SaturatedFat 9 g, Sodium 123.5 mg, Sugar 2.7 g
PETITE BLANQUETTE DE POULET A L'ESTRAGON (TARRAGON CHICKEN)
A modern and light version of the traditional French Blanquette. Serve with rice.
Provided by elegantcooking
Categories French Recipes
Time 1h45m
Yield 8
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 7.9 g, Cholesterol 98.1 mg, Fat 20.9 g, Fiber 1.4 g, Protein 17.5 g, SaturatedFat 9 g, Sodium 123.5 mg, Sugar 2.7 g
PETITE BLANQUETTE DE POULET A L'ESTRAGON (TARRAGON CHICKEN)
A modern and light version of the traditional French Blanquette. Serve with rice.
Provided by elegantcooking
Categories French Recipes
Time 1h45m
Yield 8
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 7.9 g, Cholesterol 98.1 mg, Fat 20.9 g, Fiber 1.4 g, Protein 17.5 g, SaturatedFat 9 g, Sodium 123.5 mg, Sugar 2.7 g
PETITE BLANQUETTE DE POULET A L'ESTRAGON (TARRAGON CHICKEN)
A modern and light version of the traditional French Blanquette. Serve with rice.
Provided by elegantcooking
Categories French Recipes
Time 1h45m
Yield 8
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 7.9 g, Cholesterol 98.1 mg, Fat 20.9 g, Fiber 1.4 g, Protein 17.5 g, SaturatedFat 9 g, Sodium 123.5 mg, Sugar 2.7 g
POULET A L'ESTRAGON (CHICKEN WITH TARRAGON)
Provided by Nancy Harmon Jenkins
Categories dinner, roasts, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- 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.
- Preheat the oven to 375 degrees.
- 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 1 1/2 hours or until it is cooked through.
- 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.
Nutrition Facts : @context http, Calories 576, UnsaturatedFat 24 grams, Carbohydrate 3 grams, Fat 46 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 19 grams, Sodium 1279 milligrams, Sugar 1 gram, TransFat 0 grams
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