This recipe celebrates the fresh herb tarragon. we use it today to make a classic French dish called “poulet a l’estragon” (chicken in tarragon sauce). Using classic cooking techniques the chicken is seared then cooked in a mix of cognac, white wine and stock and cream. toward the end plenty of fresh tarragon is added to the dish to create a subtle tarragon flavored creamy sauce.
best served with rice, pasta or potatoes.
Wine pairing: Drink the wine you used for the chicken sauce
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🧅🥕INGREDIENTS🥕🧅
1 medium size chicken (cut into 6 pieces)
100 ml of cognac
200 ml (0.8 cups) of dry white wine ( I used a Loire valley sauvignon blanc)
200 ml (0.8 cups) brown chicken stock
200 ml (0.8 cups) cream (heavy whipping cream)
1 carrot (cut in medium size cubes)
1 branch of celery (cut in medium size cubes)
1 large shallot (cut in medium size cubes)
1 good bunch of fresh tarragon. ( at least to have 4 tablespoons of chopped tarragon leaves and all the stokes)
Salt and pepper to season the chicken
2 tablespoons plain flour ( to dust the chicken)
2 tablespoon of oil to sear the chicken.
1 tablespoon of butter to cook the garnish.
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Escoffier culinary guide (in english):
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World atlas of wine: