Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)

Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)

Chicken and mushrooms are served in a velvety cream, lemon, and tarragon sauce in this petite blanquette de poulet a l'estragon (tarragon chicken) recipe.

Preparation Time
30 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 45 mins
Calories
310 Calories

Recipe Instructions

Step 1
Pierce whole clove into onion; place into a large soup pot. Add water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring to a boil over medium heat. Add chicken pieces and carrots, cover, and simmer for 20 minutes. Transfer chicken pieces to a bowl; strain stock. Reserve about 2 cups stock; discard vegetables and herbs.
Step 2
Sprinkle chicken pieces with flour. Melt butter in a large skillet over medium heat. Add chicken; cook until golden brown, about 5 minutes per side. Transfer chicken to a plate; set aside. Add mushrooms to the skillet; cook, stirring occasionally, until just starting to brown, about 10 minutes.
Step 3
Return chicken to the skillet; pour in enough reserved stock to barely cover chicken and mushrooms (about 2 cups). Cover skillet; simmer 20 minutes. Transfer chicken and mushrooms to a serving dish. Boil remaining liquid until reduced by half, stirring constantly, about 10 minutes.
Step 4
Whisk cream, lemon juice, and egg yolk together in a bowl; remove skillet from the heat. Gradually whisk egg yolk mixture into reduced stock until sauce thickens; whisk in tarragon. Serve sauce over chicken and mushrooms.

Ingredients

  • 1 egg yolk
  • 2 tablespoons all-purpose flour
  • 1 lemon, juiced
  • 3 tablespoons heavy cream
  • salt and ground black pepper to taste
  • 6 cups water
  • 1 sprig fresh thyme
  • 1 sprig fresh parsley
  • 1 clove garlic
  • 1 whole clove
  • 2 carrots, cut into chunks
  • 1 stalk celery, cut into chunks
  • 1 (3 pound) whole chicken, cut into 8 pieces
  • 7 fluid ounces white wine
  • 1 whole onion
  • 1 sprig fresh tarragon leaves, finely chopped
  • 2.5 ounces butter
  • 4.5 ounces fresh mushrooms, trimmed and halved

Categories

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