"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Poulet Estragon Recipe

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This recipe for Poulet Estragon, by , is from A Collection of recipes from the files of Elizabeth Mosher, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Mosher
Added: Sunday, October 11, 2009


31/2 lb fryer cut into serving pieces
1/2 stick butter + 1 tab oil
1 tab flour
1 tsp tarragon
1/2 cup vermouth or white wine
1/2 cup heavy cream
1 egg beaten
1 can artichoke bottoms or hearts
salt & pepper
3 shallots
1 clove garlic

Heat butter and oil in skillet. Brown chicken and add shallots chopped with garlic season with salt and pepper. Add flour to butter and cook for several minutes add tarragon. Add 1/2 cup vermouth,stir. Cover and cook low for 25 minutes.Remove chicken and keep warm. Skim off fat.Beat cream and egg together and add slowly. Add chicken to sauce. Heat artichokes separately and add. Remove to heated platter and pour over remaining sauce. Garnish with parsley.




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