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

Follow our step-by-step guide on how to make Tarragon Chicken (Petite Blanquette de Poulet a l'Estragon).

1. Step 1

   To start your delicious dish, take a whole clove and gently insert it into an onion.

2. Step 2

   Place this aromatic onion in a large soup pot, then add water, white wine, chopped celery, minced garlic, fresh thyme, parsley, salt, and black pepper.

3. Step 3

   Bring this fragrant mixture to a lively boil over medium heat, letting the flavors mingle beautifully.

4. Step 4

   Once it’s bubbling, carefully add the chicken pieces and sliced carrots to the pot.

5. Step 5

   Cover it up and let it simmer for about 20 minutes, allowing the ingredients to come together in a warm embrace.

6. Step 6

   After simmering, use tongs to remove the chicken pieces and set them aside in a bowl.

7. Step 7

   Strain the stock, keeping about 2 cups for later, and discard the leftover vegetables and herbs.

8. Step 8

   Now, sprinkle the chicken pieces with a light dusting of flour.

9. Step 9

   In a large skillet, melt some butter over medium heat, letting it sizzle invitingly.

10. Step 10

    Add the chicken to the skillet and pan-fry until it turns a lovely golden brown, which should take about 5 minutes on each side.

11. Step 11

    Once browned, remove the chicken from the skillet and set it aside.

12. Step 12

    Next, toss in the mushrooms and cook them, stirring occasionally, until they start to brown and release their earthy aroma, which should take around 10 minutes.

13. Step 13

    Return the golden chicken to the skillet and pour in just enough of the reserved stock to barely cover the chicken and mushrooms—about 2 cups should do the trick.

14. Step 14

    Cover the skillet and let it simmer for another 20 minutes, allowing all those wonderful flavors to meld together.

15. Step 15

    When everything is cooked to perfection, transfer the chicken and mushrooms to a serving dish.

16. Step 16

    Now, let’s focus on that rich sauce! Bring the remaining liquid in the skillet to a boil, stirring constantly until it reduces by half, which should take about 10 minutes.

17. Step 17

    In a separate bowl, whisk together egg yolk, lemon juice, and cream until smooth.

18. Step 18

    Once the sauce has thickened, remove the skillet from the heat and gradually whisk in the egg yolk mixture, creating a luscious sauce.

19. Step 19

    Finally, stir in some freshly chopped tarragon for a burst of flavor.

20. Step 20

    Serve this delightful sauce generously over the chicken and mushrooms, and enjoy the comforting, homemade goodness of your creation!.