Indulge in a delectable French culinary journey with our Poulet à l'Estragon recipe, where tender chicken pieces are enveloped in a creamy sauce infused with the aromatic essence of tarragon. Served alongside a fluffy rice pilaf, this classic dish is elevated by the vibrant yellow wax bean fricassee, adding a delightful crunch and pop of color. Our comprehensive guide will take you through each recipe step by step, ensuring a flavorful and memorable dining experience.
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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.
CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)
Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 18
Steps:
- Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
- Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
- Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
- Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
- Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
- Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
- Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.
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
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.
Tips:
- Mirepoix: Mirepoix is a combination of diced carrot, celery, and onion. It is a classic flavor base in French cooking and adds a savory base to the chicken and rice pilaf. - Soffritto: Soffritto is a similar flavor base used in Italian cooking. It is made with diced onion, carrot, and celery, but also includes garlic and often pancetta or other cured meat. - Herbs: Tarragon is the star herb in this recipe, but you can also add other herbs like thyme, rosemary, or sage. - White wine: White wine adds a subtle acidity and depth of flavor to the sauce. Use a dry white wine like Sauvignon Blanc or Chardonnay. - Chicken stock: Use a good quality chicken stock or broth for the best flavor. You can also make your own chicken stock by simmering chicken bones and vegetables in water. - Rice pilaf: Rice pilaf is a classic side dish that pairs perfectly with chicken. It is made with rice, butter, onion, and herbs. - Yellow wax bean fricassee: Yellow wax beans are a type of green bean that are slightly sweeter and more tender than regular green beans. The fricassee is made with yellow wax beans, butter, shallots, and cream.Conclusion:
Poulet à l'estragon is a classic French dish that is perfect for a special occasion or a weeknight meal. The combination of tender chicken, flavorful sauce, and rice pilaf is sure to please everyone at the table. The yellow wax bean fricassee is a delicious and easy side dish that adds a pop of color and flavor to the meal. With a little planning and effort, you can create a restaurant-quality meal at home.
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