Ingredients Jump to Instructions ↓

  1. Poulet Poele a l'Estragon (Casserole-Roasted Chicken with Tarragon)

  2. For 4 people

  3. 3-pound roasting chicken

  4. Pinch of pepper

  5. 1/2 teaspoon of dried tarragon

  6. 2 tablespoons butter

  7. 1 tablespoon oil, more if needed

  8. 3 tablespoons butter, if necessary

  9. 1/2 cup sliced onions

  10. 1/4 cup sliced carrots

  11. 1/4 teaspoon salt

  12. 3 or 4 sprigs of fresh tarragon or 1/2 teaspoon dried tarragon

  13. Preheat oven to 325 degrees.

  14. Season the cavity of the chicken with salt, pepper, and 1 tablespoon

  15. of the butter. Insert the tarragon leaves, or sprinkle in dried

  16. tarragon. Truss the chicken. Dry it thoroughly and rub the skin

  17. with the rest of the butter.

  18. Set a casserole over moderately high heat with the butter and oil.

  19. When the butter foam has begun to subside, lay in the chicken,

  20. 2 to 3 minutes, making sure to keep the

  21. butter not but not burning. Turn the chicken on another side, using

  22. 2 wooden spoons or a towel. Be sure not to break the chicken skin.

  23. Continue browning and turning the chicken until it is a nice golden

  24. color almost all over, particularly on the breast and legs. This

  25. 10 to 15 minutes. Add more oil if necessary to keep the

  26. bottom of the casserole filmed.

  27. Remove the chicken. Pour out the browning fat if it has burned, and add fresh butter.

  28. Cook the carrots and onions slowly in the casserole for 5 minutes

  29. without browning. Add the salt and tarragon.

  30. Salt the chicken. Set it breast up over the vegetables and baste

  31. it with the butter in the casserole. Lay a piece of aluminum foil

  32. over the chicken, cover the casserole, and reheat it on top of the

  33. stove until you hear the chicken sizzling. Then place the casserole

  34. on a rack in the middle level of the preheated oven.

  35. 1 hour and 10 to 20 minutes, regulating heat so chicken

  36. is always making quiet cooking noises. Baste once or twice with the

  37. butter and juices in the casserole. The chicken is done when its

  38. drumsticks move in their sockets, and when the last drops drained

  39. from its vent run clear yellow.

  40. Remove the chicken to a serving platter and discard trussing strings.

  41. Brown Tarragon Sauce

  42. 2 cups brown chicken stock, or 1 cup beef bouillon and 1 cup chicken broth

  43. 1 tablespoon cornstarch blended with

  44. 2 tablespoons Madeira or port

  45. 2 tablespoons fresh minced tarragon or parsley

  46. 1 tablespoon softened butter

  47. 10 to 12 fresh tarragon leaves blanched for 30 seconds, optional

  48. Add the stock or bouillon and broth to the casserole and simmer for 2 minutes, scraping up coagulated roasting juices. Then skim off

  49. all but a tablespoon of fat. Blend in the cornstarch mixture, simmer

  50. a minute, then raise heat and boil rapidly until sauce is lightly

  51. thickened. Taste carefully for seasoning, adding more tarragon if

  52. you feel it necessary. Strain into a warmed sauceboat. Stir in the

  53. herbs and the enrichment butter.

  54. Pour a spoonful of sauce over the chicken, and decorate the breast

  55. and legs with optional tarragon leaves. Platter may be garnished

  56. with sprigs of fresh parsley or served with sauteed potatoes and broiled tomatoes.


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