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.

Prep Time 5

Cook Time 55

Total Time 1

Servings people

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.