Jackie Kennedy's Poulet A' L'estragon

Name: Jackie Kennedy's Poulet A' L'estragon
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 3 lbs chicken parts, can use whole chicken; 2 tablespoons flour; salt; pepper; 3 tablespoons butter, for browning, may need more; 2 -3 shallots, finely chopped; 1/2 cup chicken stock; 1/2 cup dry white wine; 1 bay leaf; 1 pinch thyme; 2 parsley sprigs; 2 tablespoons dried tarragon or 1 bunch fresh tarragon; 1 cup light cream; 1/4 cup parmesan cheese, grated; fresh tarragon leaves, to garnish (optional)

Submitted by Oolala

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

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Ready In:: 1hr
Ingredients:: 15
Serves:: 4

ingredients

3 lbs chicken parts, can use whole chicken
2 tablespoons flour
salt
pepper
3 tablespoons butter, for browning, may need more
2 -3 shallots, finely chopped
¹⁄₂ cup chicken stock
¹⁄₂ cup dry white wine
1 bay leaf
1 pinch thyme
2 parsley sprigs
2 tablespoons dried tarragon or 1 bunch fresh tarragon
1 cup light cream
¹⁄₄ cup parmesan cheese, grated
fresh tarragon leaves, to garnish (optional)

directions

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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Reviews

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.

Queen Dana

RECIPE SUBMITTED BY

Oolala

I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin

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