Cook The Book: Poulet Sauté À L'Estragon – a delicious recipe with chickens, butter, oil, Salt, Pepper, shallots. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Melt the butter with the oil in a large heavy skillet with a cover. When quite hot, add the chicken pieces and brown them skin side down first, then turn and brown the other side. This will take about 10 minutes. Salt and pepper them well.
2
Add the shallots or green onions. Lower the heat, cover the pan, and simmer very, very slowly for 15 to 18 minutes, 20 minutes if the chickens are on the large side.
3
Remove the cover, increase the heat slightly, and add the dry white wine with the chopped fresh tarragon or dried tarragon, and the chopped parsley. Turn the chicken pieces again, cook briskly for 3 or 4 minutes, turning once, and serve on a hot platter with some crisp toast as garnish and, if you like, tiny new potatoes.
437
kcal
Calories
33
g
Fat
19
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 broiling chickens, cut into quarters, 4 ounces butter, 2 tablespoons oil, Salt, and more.
Yes, Cook The Book: Poulet Sauté À L'Estragon falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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