Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)10 Reviews
- Prep: 30 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 45 min
“A modern and light version of the traditional French Blanquette. Serve with rice.” - by elegantcooking
Original recipe yields 8 servings
- Poke the whole clove into the onion, and place onion into a large soup pot. Stir in water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring the mixture to a boil over medium heat. Place the chicken pieces and carrots into the liquid, cover, and simmer for 20 minutes. Remove the chicken pieces to a bowl; strain the stock and reserve about 2 cups. Discard vegetables and herbs.
- Sprinkle the chicken pieces with flour. Melt butter in a large skillet over medium heat, and pan-fry the chicken until golden brown, about 5 minutes per side. Remove chicken pieces; place mushrooms into the skillet, and cook, stirring occasionally, until the mushrooms have just started to brown, about 10 minutes.
- Return chicken to skillet; pour in enough stock to barely cover the chicken and mushrooms (about 2 cups); cover and simmer for 20 minutes. Remove chicken and mushrooms to a serving dish. Boil the remaining liquid until reduced by half, stirring constantly, about 10 minutes.
- In a bowl, whisk together the egg yolk, lemon juice, and cream; remove the skillet from the heat, and gradually whisk the egg yolk mixture into the reduced stock until the sauce thickens. Whisk in tarragon. Serve sauce over the chicken and mushrooms.
Amount Per Serving (8 total)
- 309 cal
- 20.9 g
- 7.9 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"I would highly suggest you watch the webisode prior to making this recipe!!! This recipe for all it's effort, is delightful and if you have all of the ingredients at hand, is a breeze to make. I was..." See more able to find the crème fraiche, and HIGHLY recommend that you make every attempt to procur this, as it has a texture all of it's own. To try to use any other substitute will not be comparable. I would NOT suggest using whipping cream, as whipping cream doesn't have the same texture as crème fraiche, the closest -texture wise to crème fraiche is sour cream, but to get the taste of crème fraiche you'll want to mix sour cream AND whipping cream, I would suggest 2 Tablespoons of sour cream, and 1 Tablespoon heavy whipping cream. If you notice the webisode, she speaks of using chicken thighs - I don't pretend to know why, but imagine this would be due to the thigh having more fat thus it won't be dried out, like a breast would. This had GREAT plate appeal (see picture I submitted) and it tasted phenomenal!!!! Thank you Allrecipes for the webisode, and thank you contributor for having shared a delightful recipe!!!"
"It's true that this is not a quick meal but totally worth the time if you want something special. It was AMAZING! I followed the recipe as written except used chicken breasts instead of a whole chicke..." See moren. The single solitary little clove seemed silly until I tasted it and realized it is was a magical little clove that added serious depth to the flavors. Delicious! I saved the stock and made chicken noodle soup out of it which also was wonderful."
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