French Chicken with Tarragon (Poulet au Blanc a l’Estragon)

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French Chicken with Tarragon (Poulet au Blanc a l'Estragon)
French Chicken with Tarragon (Poulet au Blanc a l'Estragon)
Votes: 2
Rating: 5
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Cuisine French
Difficulty Even I can do it!
Prep Time 5 minutes
Cook Time 55 minutes
Servings
people
Ingredients
Cuisine French
Difficulty Even I can do it!
Prep Time 5 minutes
Cook Time 55 minutes
Servings
people
Ingredients
French Chicken with Tarragon (Poulet au Blanc a l'Estragon)
Votes: 2
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Place the onion, carrot, celery, tarragon sprigs, and optional white wine in a large pot.
  2. Place the chicken breasts on top of the vegetables and add enough water to cover.
  3. Bring to a boil over high heat, reduce the heat and simmer covered until the chicken is done, about 20 minutes.
  4. Meanwhile, boil the rice in an ample amount of salted water until tender, about 20 minutes.
  5. Drain and stir in the butter, salt, pepper, and paprika.
  6. Arrange the rice on a serving platter and place the drained chicken breasts on top.
  7. Strain the cooking liquid to make the sauce.
  8. For the sauce: Heat the butter in a saucepan over moderate heat and stir in the flour and cayenne.
  9. Cook for 3 minutes, stirring frequently.
  10. Add the cooking liquid and bring to a boil, stirring frequently.
  11. Stir in the cream and tarragon and adjust the seasoning with salt and pepper.
  12. Simmer for 3 minutes.
  13. Spoon over the chicken and serve immediately.
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Post Author: Gryphon

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