Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)

Chicken and mushrooms are served in a velvety cream, lemon, and tarragon sauce in this petite blanquette de poulet a l'estragon (tarragon chicken) recipe.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 310 Calories

Ingredients

• 1 egg yolk
• 2 tablespoons all-purpose flour
• 1 lemon, juiced
• 3 tablespoons heavy cream
• salt and ground black pepper to taste
• 6 cups water
• 1 sprig fresh thyme
• 1 sprig fresh parsley
• 1 clove garlic
• 1 whole clove
• 2 carrots, cut into chunks
• 1 stalk celery, cut into chunks
• 1 (3 pound) whole chicken, cut into 8 pieces
• 7 fluid ounces white wine
• 1 whole onion
• 1 sprig fresh tarragon leaves, finely chopped
• 2.5 ounces butter
• 4.5 ounces fresh mushrooms, trimmed and halved

Recipe Instructions

Step 1

Pierce whole clove into onion; place into a large soup pot. Add water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring to a boil over medium heat. Add chicken pieces and carrots, cover, and simmer for 20 minutes. Transfer chicken pieces to a bowl; strain stock. Reserve about 2 cups stock; discard vegetables and herbs.

Step 2

Sprinkle chicken pieces with flour. Melt butter in a large skillet over medium heat. Add chicken; cook until golden brown, about 5 minutes per side. Transfer chicken to a plate; set aside. Add mushrooms to the skillet; cook, stirring occasionally, until just starting to brown, about 10 minutes.

Step 3

Return chicken to the skillet; pour in enough reserved stock to barely cover chicken and mushrooms (about 2 cups). Cover skillet; simmer 20 minutes. Transfer chicken and mushrooms to a serving dish. Boil remaining liquid until reduced by half, stirring constantly, about 10 minutes.

Step 4

Whisk cream, lemon juice, and egg yolk together in a bowl; remove skillet from the heat. Gradually whisk egg yolk mixture into reduced stock until sauce thickens; whisk in tarragon. Serve sauce over chicken and mushrooms.