Easy 110 min

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

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Prep

39 min

Cook

71 min

Total

110 min

Ingredients (18)

1 whole clove g

1 whole onion g

6 cups water g

7 fluid ounces white wine g

1 stalk celery, cut into chunks g

1 clove garlic g

1 sprig fresh thyme g

1 sprig fresh parsley g

salt and ground black pepper to taste g

1 (3 pound) whole chicken, cut into 8 pieces g

2 carrots, cut into chunks g

2 tablespoons all-purpose flour g

2 ½ ounces unsalted butter g

4 ½ ounces fresh mushrooms, trimmed and halved g

3 tablespoons heavy cream g

1 lemon, juiced g

1 egg yolk g

1 sprig fresh tarragon leaves, finely chopped g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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.

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.

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.