Best 2 Petite Blanquette De Poulet A Lestragon Tarragon Chicken Recipes

When it comes to French comfort food, few dishes are as iconic as the classic "petite blanquette de poulet à l'estragon", also known as tarragon chicken. This delectable dish features tender pieces of chicken simmered in a creamy, velvety sauce infused with the delicate flavor of tarragon. Whether you're looking for a special occasion meal or a cozy weeknight dinner, this timeless recipe is sure to impress with its rich, savory flavors and elegant presentation. Let's explore the secrets behind creating the perfect "petite blanquette de poulet à l'estragon" that will tantalize your taste buds and leave you craving for more.

Here are our top 2 tried and tested recipes!

PETITE BLANQUETTE DE POULET A L'ESTRAGON (TARRAGON CHICKEN)

Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken) image

A modern and light version of the traditional French Blanquette. Serve with rice.

Provided by elegantcooking

Categories World Cuisine Recipes European French

Time 1h45m

Yield 8

Number Of Ingredients 18

Ingredients

1 whole onion
1 whole clove
6 cups water
7 fluid ounces white wine
1 stalk celery, cut into chunks
1 clove garlic
1 sprig fresh thyme
1 sprig fresh parsley
salt and ground black pepper to taste
1 (3 pound) whole chicken, cut into 8 pieces
2 carrots, cut into chunks
2 tablespoons all-purpose flour
2 ½ ounces butter
4 ½ ounces fresh mushrooms, trimmed and halved
1 egg yolk
1 lemon, juiced
3 tablespoons heavy cream
1 sprig fresh tarragon leaves, finely chopped

Steps:

Poke the whole clove into the onion, and place onion into a large soup pot. Stir in water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring the mixture to a boil over medium heat. Place the chicken pieces and carrots into the liquid, cover, and simmer for 20 minutes. Remove the chicken pieces to a bowl; strain the stock and reserve about 2 cups. Discard vegetables and herbs.
Sprinkle the chicken pieces with flour. Melt butter in a large skillet over medium heat, and pan-fry the chicken until golden brown, about 5 minutes per side. Remove chicken pieces; place mushrooms into the skillet, and cook, stirring occasionally, until the mushrooms have just started to brown, about 10 minutes.
Return chicken to skillet; pour in enough stock to barely cover the chicken and mushrooms (about 2 cups); cover and simmer for 20 minutes. Remove chicken and mushrooms to a serving dish. Boil the remaining liquid until reduced by half, stirring constantly, about 10 minutes.
In a bowl, whisk together the egg yolk, lemon juice, and cream; remove the skillet from the heat, and gradually whisk the egg yolk mixture into the reduced stock until the sauce thickens. Whisk in tarragon. Serve sauce over the chicken and mushrooms.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 7.9 g, Cholesterol 98.1 mg, Fat 20.9 g, Fiber 1.4 g, Protein 17.5 g, SaturatedFat 9 g, Sodium 123.5 mg, Sugar 2.7 g

POULET A L'ESTRAGON (CHICKEN WITH TARRAGON)

Poulet a l'Estragon (Chicken with tarragon) image

Provided by Nancy Harmon Jenkins

Categories dinner, roasts, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 roasting chicken, 3 to 4 pounds
6 cups boiling water
4 tablespoons butter, softened
2 tablespoons finely chopped tarragon
Salt and freshly ground black pepper to taste
1/4 cup dry white wine
1 teaspoon butter kneaded with 1 teaspoon all-purpose flour to make beurre manie
2/3 cup light cream (not ultrapasteurized)

Steps:

Remove the giblets from the chicken, and reserve them for another use. Place the chicken in a bowl or sink, and pour the boiling water over it. This French trick tightens the skin of the bird, which in turn seals in the flavor better. Dry the chicken with paper towels.
Preheat the oven to 375 degrees.
Blend the softened butter with half the tarragon and a little salt and pepper. Place the herb butter in the cavity of the chicken, then place the chicken in a cast-iron casserole, pour the wine over it, cover, and roast for 1 to 1 1/2 hours or until it is cooked through.
Transfer the chicken to a hot serving dish. Stir the beurre manie into juices in the casserole, and cook for 1 minute. Add the cream and the remaining tarragon, and cook, stirring, until the sauce has thickened. Pour the sauce over or around chicken, and serve immediately.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 24 grams, Carbohydrate 3 grams, Fat 46 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 19 grams, Sodium 1279 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

For a richer flavor, use free-range or organic chicken.
Make sure to brown the chicken well before adding the vegetables and broth. This will help to develop more flavor.
Use a good quality white wine. A dry or semi-dry wine will work best.
Don't be afraid to add more tarragon if you like the flavor. You can also add other herbs, such as thyme or parsley.
Serve the blanquette de poulet with rice, noodles, or mashed potatoes.

Conclusion:

Blanquette de poulet is a classic French dish that is easy to make and always a crowd-pleaser. The combination of tender chicken, flavorful vegetables, and creamy sauce is sure to satisfy everyone at the table. So next time you're looking for a delicious and easy weeknight meal, give blanquette de poulet a try. You won't be disappointed.