Best 5 Poulet à Lestragon Recipes
In the realm of French cuisine, poulet à l'estragon stands as a classic dish that tantalizes taste buds with its delicate flavors and rustic charm. This delectable dish features tender chicken elegantly paired with the subtle anise notes of fresh tarragon, creating a harmonious symphony of flavors.
Our culinary journey begins with the classic recipe, where chicken pieces are lovingly browned in butter until golden, then simmered in a flavorful broth infused with white wine, tarragon, and a hint of Dijon mustard. As the chicken gently cooks, it absorbs the aromatic essence of the broth, resulting in a succulent and flavorful dish.
For those seeking a richer experience, the poulet à l'estragon à la crème recipe beckons. This variation introduces a luscious cream sauce, enhancing the dish's creaminess and elevating its elegance. The velvety sauce, infused with tarragon and a touch of brandy, envelops the chicken, creating a luxurious and indulgent experience.
For those with a penchant for one-pot cooking, the poulet à l'estragon en cocotte offers a convenient and flavorful option. Chicken, tarragon, and aromatic vegetables are nestled together in a Dutch oven, creating a flavorful and hearty stew. The gentle braising process allows the flavors to meld and deepen, resulting in a comforting and satisfying dish.
For a lighter and more vibrant take, the salade de poulet à l'estragon emerges as a refreshing choice. Succulent chicken is paired with crisp greens, cherry tomatoes, and a tangy vinaigrette infused with tarragon. The result is a vibrant and flavorful salad that is perfect for a light lunch or a refreshing summer meal.
These recipes celebrate the versatility and timeless appeal of poulet à l'estragon, offering a range of options to suit diverse tastes and occasions. Whether you crave the classic comfort of the original recipe, the richness of the cream sauce variation, the convenience of the one-pot stew, or the freshness of the salad, these recipes provide a culinary adventure that will leave you craving for more.
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
POULET à L'ESTRAGON
Provided by Daniel Boulud
Categories Chicken Onion Rice Tomato Braise Dinner Legume Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 to 8
Number Of Ingredients 30
Steps:
- For the Poulet à l'Estragon
- Bring a large pot of salted water to a boil and set a bowl of ice water on the side. Score an X on the bottoms of the tomatoes. Boil them for 5 seconds, or until the skins loosen on the bottoms. Strain and peel under cold running water; set aside.
- In a 5-quart braising pan over medium-high heat, melt the butter with the oil. Season the chicken on all sides with salt and pepper.
- Add the chicken to the pan skin side down and sear until golden brown on both sides, about 10 minutes total. Transfer the chicken to a platter, set aside, and strain all but 1 tablespoon fat from the pan.
- Reduce the heat to medium and add the shallots and onions to the pan. Cook, stirring, until the shallots are soft. Add the tomato paste and flour and cook, stirring, for another minute. Add the vinegar, bring to a simmer, then stir in the chicken stock. Bring to a simmer, making sure to scrape the bottom of the pan. Return the chicken to the pan with half of the tomatoes and the tarragon. Cover and simmer for 10 minutes, stirring occasionally. Add the remaining tomatoes, cover, and simmer for another 20 minutes, or until the chicken is cooked through.
- For the Rice Pilaf
- Rinse the rice with cold water until it runs clear. Heat the olive oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until translucent. Add the rice and stir to coat. Add the butter, chicken stock, salt, bay leaf, thyme, and tarragon and bring to a simmer. Cover and cook undisturbed over low heat for 10 to 15 minutes. Turn off the heat and rest, covered, for 5 minutes. Remove the lid and fluff the rice with a fork.
- For the Yellow Wax Bean Fricassée
- Bring a large saucepan of salted water to a boil. Add the beans and boil for 4 minutes, or until tender. Strain, return the beans to the pan over medium-low heat, and toss with the butter. Season with salt and pepper and toss in the tarragon leaves just before serving.
POULET A L'ESTRAGON WITH RICE PILAF AND YELLOW WAX BEAN FRICASSéE
Provided by Daniel Boulud
Number Of Ingredients 30
Steps:
- Bring a large pot of salted water to a boil and set a bowl of ice water on the side. Score an X on the bottoms of the tomatoes. Boil them for 5 seconds, or until the skins loosen on the bottom. Strain and peel under cold running water; set aside.
- In a 5-quart (4.7L) braising pan over medium-high heat, melt the butter with the oil. Season the chicken on all sides with salt and pepper.
- Add the chicken to the pan skin-side down and sear until golden brown on both sides, about 10 minutes total. Transfer the chicken to a platter, set aside, and strain all but 1 tablespoon (15ml) fat from the pan.
- Reduce the heat to medium and add the shallots and onions to the pan. Cook, stirring, until the shallots are soft. Add the tomato paste and flour and cook, stirring, for another minute. Add the vinegar, bring to a simmer, then stir in the chicken stock. Bring to a simmer, making sure to scrape the bottom of the pan. Return the chicken to the pan with half of the tomatoes and the tarragon. Cover and simmer for 10 minutes, stirring occasionally. Add the remaining tomatoes, cover, and simmer for another 20 minutes, or until the chicken is cooked through.
- For the Rice Pilaf, rinse the rice with cold water until it runs clear. Heat the olive oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until translucent. Add the rice and stir to coat. Add the butter, chicken stock, salt, bay leaf, thyme and tarragon and bring to a simmer. Cover and cook undisturbed over low heat for 10 to 15 minutes. Turn off the heat and rest, covered, for 5 minutes. Remove the lid and fluff the rice with a fork.
- For the Yellow Wax Bean Fricassee, bring a large saucepan of salted water to a boil. Add the beans and boil for 4 minutes or until tender. Strain, return the beans to the pan over medium-low heat, and toss with the butter. Season with salt and pepper and toss in the tarragon leaves just before serving.
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
JACKIE KENNEDY'S POULET A' L'ESTRAGON
Make and share this Jackie Kennedy's Poulet A' L'estragon recipe from Food.com.
Provided by Oolala
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season the flour with salt and pepper to taste and coat the chicken; reserve the flour not used for sauce later.
- Brown the chicken in some butter and sprinkle the shallots over the chicken and simmer for a few minutes.
- Add the chicken stock, wine, bay leaf, thyme, parsley and tarragon; cover and simmer chicken parts for about 25 minutes, if using whole chicken, simmer about 45 minutes or until tender, turning frequently.
- Remove from pan and keep hot.
- To the pan juices add the cream and grated cheese, and any flour not used in coating the chicken.
- Simmer over low heat until sauce is thick.
- Strain sauce over the chicken and garnish with tarragon leaves.
Nutrition Facts : Calories 1002.1, Fat 63.5, SaturatedFat 25.3, Cholesterol 333.2, Sodium 474.6, Carbohydrate 10.2, Fiber 0.3, Sugar 0.9, Protein 88.1
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use a heavy-bottomed pot or Dutch oven: This will help to evenly distribute the heat and prevent the chicken from sticking.
- Brown the chicken in batches: Don't overcrowd the pot or pan, or the chicken will not brown properly. Cook the chicken in batches if necessary.
- Don't overcrowd the pot: When adding the vegetables, don't overcrowd the pot. The vegetables should be able to cook evenly without steaming.
- Use a good quality white wine: The wine will add flavor to the dish, so it's important to use a good quality wine that you enjoy drinking.
- Simmer the chicken for at least 30 minutes: This will allow the flavors to meld and the chicken to become tender.
- Serve the chicken with rice, pasta, or mashed potatoes: This dish is traditionally served with rice, pasta, or mashed potatoes.
Conclusion:
Poulet à l'estragon is a classic French dish that is easy to make and always a crowd-pleaser. The combination of chicken, tarragon, and white wine creates a flavorful and elegant dish that is perfect for any occasion. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a delicious and impressive meal to serve, give poulet à l'estragon a try.
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