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Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)
Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Indulgent French dish with tender chicken, mushrooms, and creamy sauce infused with lemon and tarragon.
Ingredients:
  • 1 whole onion
  • 1 whole clove
  • 6 cups water
  • 7 fluid ounces white wine
  • 1 stalk celery, cut into chunks
  • 1 clove garlic
  • 1 sprig fresh thyme
  • 1 sprig fresh parsley
  • 1 (3 pound) whole chicken, cut into 8 pieces
  • 2 carrots, cut into chunks
  • 2.5 ounces butter
  • 4.5 ounces fresh mushrooms, trimmed and halved
  • 1 egg yolk
  • 1 lemon, juiced
  • 3 tablespoons heavy cream
  • 1 sprig fresh tarragon leaves, finely chopped
Instructions:
  • Insert the clove into the onion and add it to a large soup pot. Combine water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring to a boil over medium heat. Add chicken and carrots to the pot, cover, and simmer for 20 minutes. Transfer chicken to a bowl; strain the stock, reserving about 2 cups. Dispose of the vegetables and herbs.
  • Coat the chicken pieces with flour. In a large skillet over medium heat, melt butter and pan-fry the chicken until golden brown on each side for about 5 minutes. Remove the chicken and add mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are lightly browned, for about 10 minutes.
  • Place the chicken back in the skillet and pour in approximately 2 cups of stock to just cover the chicken and mushrooms. Cover and simmer gently for 20 minutes. Transfer the chicken and mushrooms to a serving dish. Boil the liquid left in the skillet until it reduces by half, stirring constantly, for about 10 minutes.
  • Whisk egg yolk, lemon juice, and cream in a bowl. Take the skillet off the heat and slowly whisk in the egg mixture until the sauce thickens. Stir in tarragon. Pour sauce over chicken and mushrooms.

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