Poulet a l'Estragon (Chicken with tarragon)

1. 1

   Remove the giblets from the chicken, and reserve them for another use.

2. 2

   Place the chicken in a bowl or sink, and pour the boiling water over it.

3. 3

   This French trick tightens the skin of the bird, which in turn seals in the flavor better.

4. 4

   Dry the chicken with paper towels.

5. 5

   Preheat the oven to 375 degrees.

6. 6

   Blend the softened butter with half the tarragon and a little salt and pepper.

7. 7

   Place the herb butter in the cavity of the chicken, then place the chicken in a cast-iron casserole, pour the wine over it, cover, and roast for 1 to 1 1/2 hours or until it is cooked through.

8. 8

   Transfer the chicken to a hot serving dish.

9. 9

   Stir the beurre manie into juices in the casserole, and cook for 1 minute.

10. 10

    Add the cream and the remaining tarragon, and cook, stirring, until the sauce has thickened.

11. 11

    Pour the sauce over or around chicken, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.