Poached chicken with tarragon sauce
Simple, clean flavours let the ingredients shine in this modern classic
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour and 20 minutes
- Put the chicken in a large pot with the carrots, peppercorns, bay leaf, onion, parsley, the sprig of the tarragon and garlic. Add enough water to just cover the chicken and bring to a simmer. Simmer for 45 minutes to an hour or until the chicken is cooked, the leg joint should come away easily. Remove the chicken from the stock pot and let it rest.
- Strain 1 litre of stock into a pan and boil until reduced to 250ml. Melt the butter and flour in a small pan, stir and cook for a minute. Gradually stir in the stock to make a sauce. Bubble for a few minutes to cook the flour and season. Whisk the cream with the egg yolk and remaining tarragon and add to the sauce. Cook for a minute until it thickens a little, but don't boil. Serve with the chicken.
Per serving
372 kcalories, protein 48.1g, carbohydrate 2.6g, fat 18.8 g, saturated fat 8g, fibre 0.1g, salt 0.39 g
Recipe from olive magazine, January 2010.
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Ingredients
- 1 large chicken , skin removed
- 2 carrots , chopped
- 6 peppercorns
- 1 bay leaf
- 1 onion , chopped
- 1 bunch parsley
- 1 bunch tarragon , chopped (reserve 1 large sprig)
- 1 garlic clove , peeled and flattened with the flat side of a knife blade
- green salad to serve
TARRAGON SAUCE
- 1 tbsp butter
- 1½ tbsp flour
- 125ml single cream
- 1 egg yolk
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour and 20 minutes
Ingredients
- 1 large chicken , skin removed
- 2 carrots , chopped
- 6 peppercorns
- 1 bay leaf
- 1 onion , chopped
- 1 bunch parsley
- 1 bunch tarragon , chopped (reserve 1 large sprig)
- 1 garlic clove , peeled and flattened with the flat side of a knife blade
- green salad to serve
TARRAGON SAUCE
- 1 tbsp butter
- 1½ tbsp flour
- 125ml single cream
- 1 egg yolk
Per serving
372 kcalories, protein 48.1g, carbohydrate 2.6g, fat 18.8 g, saturated fat 8g, fibre 0.1g, salt 0.39 g
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07 February 2013
patrick commented on this recipe
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