Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)
Description
Chicken and mushrooms are served in a velvety cream, lemon, and tarragon sauce in this petite blanquette de poulet a l'estragon (tarragon chicken) recipe.
Ingredients
•
1 whole clove
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1 whole onion
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6 cups water
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7 fluid ounces white wine
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1 stalk celery, cut into chunks
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1 clove garlic
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1 sprig fresh thyme
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1 sprig fresh parsley
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salt and ground black pepper to taste
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1 (3 pound) whole chicken, cut into 8 pieces
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2 carrots, cut into chunks
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2 tablespoons all-purpose flour
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2 1/2 ounces butter
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4 1/2 ounces fresh mushrooms, trimmed and halved
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3 tablespoons heavy cream
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1 lemon, juiced
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1 egg yolk
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1 sprig fresh tarragon leaves, finely chopped
Directions
1
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.
2
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.
3
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.
4
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.