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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Poulet Estragon Recipe

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This recipe for Poulet Estragon is from A Collection of recipes from the files of Elizabeth Mosher, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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