Jackie Kennedy's Poulet A' L'estragon

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 lbs chicken parts, can use whole chicken
• 2 tablespoons flour
• salt
• pepper
• 3 tablespoons butter, for browning, may need more
• 2 -3 shallots, finely chopped
• 1/2 cup chicken stock
• 1/2 cup dry wine
• 1 bay leaf
• 1 pinch thyme
• 2 parsley sprigs
• 2 tablespoons dried tarragon or 1 bunch fresh tarragon
• 1 cup light cream
• 1/4 cup parmesan cheese, grated
• fresh tarragon leaves, to garnish (optional)

Recipe

• 1 season the flour with salt and pepper to taste and coat the chicken; reserve the flour not used for sauce later.
• 2 brown the chicken in some butter and sprinkle the shallots over the chicken and simmer for a few minutes.
• 3 add the chicken stock, wine, bay leaf, thyme, parsley and tarragon; cover and simmer chicken parts for about 25 minutes, if using whole chicken, simmer about 45 minutes or until tender, turning frequently.
• 4 remove from pan and keep hot.
• 5 to the pan juices add the cream and grated cheese, and any flour not used in coating the chicken.
• 6 simmer over low heat until sauce is thick.
• 7 strain sauce over the chicken and garnish with tarragon leaves.