Cold Tarragon Chicken Recipe

Summary

Preparation Time6 Hr 40 MinCooking Time30 Min
Ready In7 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Chicken breasts6 Large, skin on
 Onion1 , halved
 Celery stick1 , halved
 Carrot1 , peeled and halved
 Bay leaf1
 Tarragon sprigs3 (1 Extra Sprig For Serving)
 Black peppercorns10
 Lemon1⁄2 , sliced
For tarragon mayonnaise
 Egg yolks2
 Sunflower oil200 Milliliter
 Extra virgin olive oil100 Milliliter
 Lemon1⁄2 , juiced
 Chopped tarragon3 Tablespoon

Nutrition Facts

Serving size

Calories 997 Calories from Fat 723

% Daily Value*

Total Fat 81 g123.9%

Saturated Fat 10 g49.8%

Trans Fat 0.1 g

Cholesterol 218.7 mg

Sodium 172.8 mg7.2%

Total Carbohydrates 13 g4.4%

Dietary Fiber 2.8 g11.2%

Sugars 2.4 g

Protein 55 g109.8%

Vitamin A 65.4% Vitamin C 39.4%

Calcium 19.8% Iron 33.3%

*Based on a 2000 Calorie diet

Directions

Several hours in advance - or the day before - put the chicken in a casserole; cover with water; bring to the boil; reduce the heat and remove any surface scum.
Add the onion, celery, carrot, bay leaf, tarragon sprigs and peppercorns.
Return to the boil; reduce the heat; cover; simmer for 10 minutes.
Turn off the heat.
When cold, take the chicken out - keep the liquid in the fridge.
Remove the skin, wrap the breasts in foil and refrigerate.
Whisk the yolks with a little salt in a bowl and add some oil drop by drop, until the mixture starts to emulsify.
Then add each oil gently, in a stream, beating constantly.
When it starts to become very thick, add a little lemon juice and continue until all the oil has gone in.
Thin the mayonnaise with 4 tbsp cooking liquid (freeze the rest for stock).
Stir in the tarragon; season.
Slice the chicken and put on a plate; pour on the sauce.
Chill for at least 3 hours.
Decorate with lemon slices and the extra tarragon.
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