Chicken with Tarragon
Poulet de Bresse Cocotte a l'Estragon
Print This Recipe
INGREDIENTS 1 Bresse, or free-range chicken, about 4 pounds, cut into 8 pieces
5-ounces butter
5 small onions, finely chopped
5 shallots, finely chopped
3 garlic cloves, unpeeled
3 carrots, roughly chopped
6 sprigs fresh tarragon
3-1/2 fluid ounces tarragon vinegar
7-fluid ounces chicken stock or water
1 teaspoon Dijon mustard
2 teaspoons flour
1 tablespoon tomato purée
16-fluid ounces cream
8-ounces tomatoes, skinned, seeded and chopped
Salt and pepperPreheat oven to 400 degrees.
Melt the butter in a flame-proof casserole and add the chicken pieces. Sauté for 3 to 4 minutes 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 minutes. Moisten the chicken with 1 tablespoon of tarragon vinegar. Return to the oven and cook for 15 to 30 minutes 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 is 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 tablespoon of vinegar and scraping well. Add the stock and remaining vinegar and simmer for 3 to 4 minutes until reduced. Combine the mustard, flour, and tomato purée in a bowl, then whisk into the stock along with the cream. Simmer for 5 minutes, then pass the sauce through a sieve into a bowl, discarding the sieve ingredients. Add the tomatoes and season.
Spoon the sauce over the chicken and garnish with the remaining tarragon. Serve with rice or pasta.
Makes 4 servings