Jackie Kennedy's Poulet A' L'estragon

"From Favorite Recipes of Our First Ladies. I haven't tried this yet."
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Ready In:




  • Season the flour with salt and pepper to taste and coat the chicken; reserve the flour not used for sauce later.
  • Brown the chicken in some butter and sprinkle the shallots over the chicken and simmer for a few minutes.
  • Add the chicken stock, wine, bay leaf, thyme, parsley and tarragon; cover and simmer chicken parts for about 25 minutes, if using whole chicken, simmer about 45 minutes or until tender, turning frequently.
  • Remove from pan and keep hot.
  • To the pan juices add the cream and grated cheese, and any flour not used in coating the chicken.
  • Simmer over low heat until sauce is thick.
  • Strain sauce over the chicken and garnish with tarragon leaves.

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  1. This recipe was really good and easy to make. I didn't have dry white wine on hand so I used a semi-sweet white wine which I thought worked well.


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