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Chicken with Tarragon
Poulet de Bresse Cocotte à l'Estragon

Serves: 4 : 4

Directions
Preheat the oven to 400ºF. Melt the butter in a flame-proof casserole and add the chicken pieces. Sauté for 3-4 mn until lightly browned. Season with salt and pepper. Add the onions, shallots, garlic and 4 sprigs of tarragon. Cover and cook in the oven for 15 mn. Moisten the chicken with 1 Tbsp of tarragon vinegar. Return to the oven and cook 15-30 mn longer, until the juices run clear when the meat is pierced with the tip of a sharp knife. Make sure the casserole does not become dry. When the chicken s cooked, transfer to a serving dish, cover and keep warm.To make the sauce, deglaze the casserole by putting it over high heat, adding 1 Tbsp of vinegar and scraping well. Add the stock and remaining vinegar and simmer for 3-4 mn until reduced. Combine the mustard, flour and tomato purée in a bowl, then whisk into the stock along with the cream. Simmer for 5 mn, then pass the sauce through a sieve into a bowl, discarding the sieve contents. Add the tomatoes and season.Spoon the sauce over the chicken and garnish with the remaining tarragon. Serve with rice or pasta.

Recipe Contributed By
JDV

Recipe Category: Chicken


Ingredients
1 Bresse (or free-range chicken), about 4 Lbs, cut into 8 pieces
8 oz tomatoes, skinned, seeded and chopped
16 floz cream
1 Tbsp tomato puree
2 tsp flour
1 tsp Dijon mustard Available Online
7 floz chicken stock or water Available Online
3 1/2 floz tarragon vinegar
6 sprigs fresh tarragon
3 carrots, roughly chopped
3 garlic cloves, unpeeled
5 shallots, finely chopped
5 small onions, finely chopped
5 oz butter
Salt and pepper




Items Available For This Recipe


Fallot Dijon mustard 7 oz

$4.95    ( Item: #1510)


Chicken broth concentrate 12 oz

$7.95    ( Item: #1690)



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