French Chicken with Tarragon – Poulet au Blanc a l’Estragon

French Chicken with Tarragon – Poulet au Blanc a l’Estragon is a simple yet incredibly tasting French recipe. It blends quite a few ingredients into a perfect assault on your taste buds. The tarragon perfumes the chicken while the cream and white wine create a sauce that is ideal. The sauce is thick and creamy and so full of flavour, you will be licking your plate clean so nothing is wasted. As a main dish, this is perfect for those cold evenings. This warming, fanciful combination of chicken and tarragon with bay and leeks for a light, French casserole. Also, you can even cook this recipe on the hob in well under an hour.

French Chicken with Tarragon – Poulet au Blanc a l’Estragon

A superb chicken casserole that can be cooked on the hob and ready in under an hour.

4.71 from 51 votes

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Course: Main Dish

Cuisine: French

Keyword: Alcohol, Casserole, Chicken, Dairy, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour

Servings: 6 people

Calories: 477kcal

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Ingredients

 

MetricImperial

• 1 medium onion chopped
• 1 large carrot chopped
• 1 rib celery chopped
• 3 sprigs tarragon
• 1/4 cup dry white wine optional
• 6 large chicken breast skinless/boneless
• 1 1/2 cups long-grain rice
• 3 tbsp butter
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups chicken broth cooking liquid strained
• 3 tbsp tarragon  chopped
• 1/4 cup heavy cream
• paprika to taste
• cayenne pepper to taste
• salt to taste
• ground pepper to taste

Instructions

• Place the onion, carrot, celery, tarragon sprigs, and optional white wine in a large pot.
  1 medium onion, 1 large carrot, 1 rib celery, 3 sprigs tarragon, 1/4 cup dry white wine
• Place the chicken breasts on top of the vegetables and add enough water to cover.
  6 large chicken breast
• Bring to a boil over high heat, reduce the heat and simmer covered until the chicken is done, about 20 minutes.
• Meanwhile, boil the rice in an ample amount of salted water until tender, about 20 minutes.
  1 1/2 cups long-grain rice
• Drain and stir in the butter, salt, pepper, and paprika.
  3 tbsp butter, paprika, salt, ground pepper
• Arrange the rice on a serving platter and place the drained chicken breasts on top.
• Strain the cooking liquid to make the sauce.
• For the sauce: Heat the butter in a saucepan over moderate heat and stir in the flour and cayenne.
  4 tbsp butter, 4 tbsp all-purpose flour, cayenne pepper
• Cook for 3 minutes, stirring frequently.
• Add the cooking liquid and bring to a boil, stirring frequently.
  2 cups chicken broth
• Stir in the cream and tarragon and adjust the seasoning with salt and pepper.
  3 tbsp tarragon , 1/4 cup heavy cream
• Simmer for 3 minutes.
• Spoon over the chicken and serve immediately.

Nutrition

Calories: 477kcal | Carbohydrates: 59g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 370mg | Potassium: 489mg | Fiber: 2g | Sugar: 0.1g