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Chicken with Tarragon
Poulet de Bresse Cocotte à l'Estragon

Serves: 4 : 4

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

Recipe Category: Chicken

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

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