Poulet à l'Estragon

Name: Poulet à l'Estragon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters basmati rice; 1 bay leaf; 2 Tbsps butter; 591 milliliters chicken stock; 2 kilograms farm-raised chickens, each cut into 8 pieces; 3 Tbsps flour; 2 Tbsps olive oil; 283 grams pearl onions; 6 servings Salt; 1 shallot, minced; 4 larges shallots, sliced; 1 bunches tarragon, leaves chopped; 118 milliliters tarragon vinegar; 2 sprigs thyme; 2 Tbsps tomato paste; 15 golf ball–size tomatoes; 6 servings Freshly ground white pepper; 454 grams yellow wax beans, trimmed

You can never have too many main course recipes, so give Poulet à l'Estragon a try. One portion of this dish contains roughly 58g of protein, 29g of fat, and a total of 786 calories. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a pescatarian diet. If you have tomato paste, golf ball-size tomatoes, butter, and a few other ingredients on hand, you can make it. To use up the basmati rice you could follow this main course with the Basmati Rice Pudding with Toasted Coconut as a dessert.

Instructions

For the Poulet à l'Estragon

Ingredients you will need

Tarragon

Bring a large pot of salted water to a boil and set a bowl of ice water on the side. Score an X on the bottoms of the tomatoes. Boil them for 5 seconds, or until the skins loosen on the bottoms. Strain and peel under cold running water; set aside.

Ingredients you will need

Water

Tomato

Equipment you will use

Bowl

Pot

In a 5-quart braising pan over medium-high heat, melt the butter with the oil. Season the chicken on all sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add the chicken to the pan skin side down and sear until golden brown on both sides, about 10 minutes total.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Transfer the chicken to a platter, set aside, and strain all but 1 tablespoon fat from the pan.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Reduce the heat to medium and add the shallots and onions to the pan. Cook, stirring, until the shallots are soft.

Ingredients you will need

Shallot

Onion

Equipment you will use

Frying Pan

Add the tomato paste and flour and cook, stirring, for another minute.

Ingredients you will need

Tomato Paste

All Purpose Flour

Add the vinegar, bring to a simmer, then stir in the chicken stock. Bring to a simmer, making sure to scrape the bottom of the pan. Return the chicken to the pan with half of the tomatoes and the tarragon. Cover and simmer for 10 minutes, stirring occasionally.

Ingredients you will need

Chicken Stock

Tarragon

Tomato

Whole Chicken

Vinegar

Equipment you will use

Frying Pan

Add the remaining tomatoes, cover, and simmer for another 20 minutes, or until the chicken is cooked through.

Ingredients you will need

Tomato

Whole Chicken

For the Rice Pilaf

Ingredients you will need

Rice

Rinse the rice with cold water until it runs clear.

Ingredients you will need

Water

Rice

Heat the olive oil in a medium saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the shallot and cook, stirring, until translucent.

Ingredients you will need

Shallot

Add the rice and stir to coat.

Ingredients you will need

Rice

Add the butter, chicken stock, salt, bay leaf, thyme, and tarragon and bring to a simmer. Cover and cook undisturbed over low heat for 10 to 15 minutes. Turn off the heat and rest, covered, for 5 minutes.

Ingredients you will need

Chicken Stock

Bay Leaves

Tarragon

Butter

Thyme

Salt

Remove the lid and fluff the rice with a fork.

Ingredients you will need

Rice

For the Yellow Wax Bean Fricassée

Bring a large saucepan of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the beans and boil for 4 minutes, or until tender. Strain, return the beans to the pan over medium-low heat, and toss with the butter. Season with salt and pepper and toss in the tarragon leaves just before serving.

Ingredients you will need

Salt And Pepper

Tarragon

Butter

Beans