Poulet à l'Estragon

Thomas Schauer
  • 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. 

PoultryMain Dishes
Serves 6-8
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