• Yield: Serves 6-8


Ingredients

  • Salt 

  • 15 golf ball-size tomatoes 

  • 1 tablespoon butter 

  • 2 tablespoons olive oil 

  • 2 (2- to 3-pound) farm-raised chickens, each cut into 8 pieces 

  • Freshly ground white pepper 

  • 4 large shallots, sliced 

  • 10 ounces pearl onions 

  • 2 tablespoons tomato paste 

  • 3 tablespoons flour 

  • 1/2 cup tarragon vinegar 

  • 2 cups Chicken Stock 

  • 1/2 bunch tarragon

Rice Pilaf 

  • 1 1/2 cups basmati rice 

  • 2 tablespoons olive oil 

  • 1 shallot, minced 

  • 2 tablespoons butter 

  • 2 1/2 cups Chicken Stock 

  • 1 teaspoon salt 

  • 1 bay leaf 

  • 2 sprigs thyme 

  • 2 sprigs tarragon

Yellow Wax Bean Fricassée 

  • Salt 

  • 1 pound yellow wax beans, trimmed 

  • 2 tablespoons butter 

  • Freshly ground white pepper 

  • 1/2 bunch tarragon, leaves chopped

Directions for the Poulet à l'Estragon 

  • 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. 

  • 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. 

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

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

  • Reduce the heat to medium and add the shallots and onions to the pan. 

  • Cook, stirring, until the shallots are soft. 

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

  • 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. 

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

Directions for the Rice Pilaf 

  • Rinse the rice with cold water until it runs clear. 

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

  • Add the shallot and cook, stirring, until translucent. 

  • Add the rice and stir to coat. 

  • 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. 

  • Remove the lid and fluff the rice with a fork.

Directions for the Yellow Wax Bean Fricassée 

  • Bring a large saucepan of salted water to a boil. 

  • 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. 


Poulet A l'Estragon recipe from Daniel: My French Cuisine. Copyright © 2013 by Daniel Boulud. Used with permission by Grand Central Publishing. All rights reserved.