Tarragon Chicken Recipe
Ingredients
| Chicken | 4 Pound | |
| Lemon | 1/2 | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Dried tarragon | 1/4 Teaspoon | |
| Carrots | 3 , quartered | |
| Onion | 1 , quartered | |
| Bay Leaf | 1 | |
| Parsley sprigs | 2 | |
| Chicken stock | 3/4 Pint | |
| White wine | 6 Tablespoon | |
| Butter | 1 Ounce (Sauce:) | |
| Flour | 2 Tablespoon (Sauce:) | |
| Dried tarragon | 1/2 Teaspoon (Sauce:) | |
| Egg yolks | 2 (Sauce:) | |
| 5 tablespoons thin cream | ||
| Salt | To Taste (Sauce:) | |
| Pepper | 1 (Sauce:) | |
Directions
Put the chicken in a pan with the giblets and the first group of ingredients.
Cover and simmer for about 1 1/4 hours or until tender.
Remove the bird from the pan, skin and joint it and, if liked, remove the bones.
Keep the chicken hot.
Strain the cooking liquor into a measuring jug and make it up to 3/4 pint (2 cups) with water if necessary.
Heat the butter in a pan, blend in the flour and cook for 1 minute.
Add the chicken liquor and bring to the boil, stirring.
Add the tarragon and simmer for 3 minutes.
Blend together the egg yolks and cream.
Add 4 tablespoons (5T) sauce to the egg mixture then return it to the pan.
Check the seasoning, add the chicken pieces and heat through, without simmering, for 5 minutes.
Cover and simmer for about 1 1/4 hours or until tender.
Remove the bird from the pan, skin and joint it and, if liked, remove the bones.
Keep the chicken hot.
Strain the cooking liquor into a measuring jug and make it up to 3/4 pint (2 cups) with water if necessary.
Heat the butter in a pan, blend in the flour and cook for 1 minute.
Add the chicken liquor and bring to the boil, stirring.
Add the tarragon and simmer for 3 minutes.
Blend together the egg yolks and cream.
Add 4 tablespoons (5T) sauce to the egg mixture then return it to the pan.
Check the seasoning, add the chicken pieces and heat through, without simmering, for 5 minutes.
Chef
