Chicken With Tarragon Cream Sauce
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Chicken With Tarragon Cream Sauce
  Chicken    Creams    Sauces  
Last updated 6/12/2012 12:58:54 AM. Recipe ID 21756. Report a problem with this recipe.
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      Title: Chicken with tarragon cream sauce
 Categories: Taste
      Yield: 4 Servings
 
      1    (4 to 4 1/2) pound whole
           Chicken
      4 lg Fresh tarragon sprigs
      2 tb (1/4 stick) butter, room
           Temperature
    1/2 c  Water
           Salt and pepper
    1/2 c  Dry vermouth or dry white
           Wine
    3/4 c  Whipping cream
      3 tb Chopped fresh tarragon
      3    Egg yolks
 
  Preheat oven to 400 degrees. Rinse chicken thoroughly inside and out.
  Pat dry. Sprinkle chicken inside with salt and pepper. Place tarragon
  sprigs in cavity. Rub butter all over outside of chicken. Place
  chicken in roasting pan. Sprinkle with salt and pepper. Pour 1/2 cup
  water into roasting pan.
  
  Roast chicken until thermometer inserted into thickest part of thigh
  registers 175 degrees and juices run clear when thigh is pierced,
  basting occasionally with juices from pan, about 1 hour. Transfer
  chicken to platter, cover with foil while making sauce.
  
  Transfer pan juices to medium saucepan. Freeze until fat rises to the
  top, about 10 minutes. Spoon off fat, discard. Add vermouth to pan
  juices in saucepan. Boil until slightly reduced, about 3 minutes. Add
  cream and tarragon and boil until mixture thickens to sauce
  consistency, stirring occasionally, about 5 minutes. Whisk egg yolks
  in a bowl. Temper the yolks with cream sauce. Return the yolk mixture
  to the rest of the sauce. Season sauce with salt and pepper. Serve
  with chicken.
  
  Yield: 4 servings
  
  Suggested drink: Meursault 1991, Louis Jadot
  
  Courtesy of Flavors of the World
  




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Recipe ID 21756 (Apr 03, 2005)

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