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Chicken with Tarragon

from 60-Minute Gourmet , page 58

Poulet a l'estragon is a classic French dish that can be prepared many ways. This recipe calls for using a small butterflied chicken but we recently made it with boneless, skinless chicken thighs. We also added a splash of heavy cream at the end to make it very classic French.


1 2- to 2 1/2-pound chicken, spatchcocked or butterflied
Salt and freshly ground pepper to taste
1 tablespoons butter
2 tablespoons finely chopped shallots
2 teaspoons finely chopped fresh tarragon or half the amount dried
1/2 cup dry white wine
1/4 cup water


1. Make sure the backbone is removed which will hasten the cooking. Also, it is best to sever the joint that connects the thigh bones with the legs. Do not cut through. Leave the thighs and legs otherwise attached.

2. Sprinkle the chicken with salt and pepper.

3. Heat the butter in a heavy skillet large enough to hold the whole chicken. Add the chicken skin side down. Surround it with the gizzard , liver, heart, neck and backbone.

4. Cook about 10 minutes until golden brown on the skin side and turn. Cook about 5 minutes. Remove the chicken briefly.

5. To the skillet add the shallots and cook briefly. Add the tarragon and wine. Cook, stirring to dissolve the brown particles the cling to the bottom of the skillet. Stir in the water.

6. Return the chicken to the skillet ski side up and cover. Cook about 15 minutes longer or until chicken is thoroughly tender and nicely glazed.


4 servings