Poulet à la Crème d’Estragon or Poulet avec de la crème d'estragon

Chicken with Tarragon Cream orginally from County French Cooking by Sunset Books.

Slowly brown the chicken, then use pan juices as the base for the creamy tarragon sauce/gravy.

3-4 lb. chicken either whole cut into pieces or skinned breasts

1/2 C 1/4 lb. butter

3/4 lb. mushrooms sliced or quartered

minced shallot

1/2 t dry tarragon

1/3 C whipping cream or 1/2 and 1/2

2 egg yolks

( I added the minced shallot for more flavor)

Season the chicken. In a large frying pan or dutch oven melt butter and add shallot cook until bubbly. Add the chicken, reduce heat and cook uncovered...... for a whole chicken about 45 minutes or until done, with boneless chicken breasts until cooked through. Turn pieces and brown evenly. When done lift out the chicken and place on a platter and keep warm.

Add your mushrooms to your pan and cook until all liquid has evaporated and the mushrooms are browned.

Mix in the tarragon and cream with the mushrooms. Bring to a boil. In a separate bowl beat egg yolks to blend. Gradually stir in some of the hot cream into the egg yolks and stir then pour mixture into the pan. By doing this you will not make scrambled eggs. Reduce heat to very low and cook stirring constantly sauce will thicken slightly. But do not boil. Place chicken back into sauce and heat through...... then serve.

i usually serve mashed potatoes with this dish because the sauce is so good. a nice green vegetable would go very well with this dish like green beans or peas.

Bon Apetite

Fève Apetite