Tarragon Chicken use French tarragon rather than the Russian variety. French tarragon has a strong scent and flavor while the Russian version has very little taste.

Serves: 5—6 

Preparation Time: 15 mins 

Cooking Time: 1 1/4 hours

Ingredients 

chicken 1 x 1.5—1.7 kg (3—3 1/4 Ib)

onion 1

carrot 1

bay leaf 1

parsley sprigs 3

thyme sprigs 3, pIus extra to garnish

black peppercorns 12

salt and pepper

tarragon sprigs to garnish

Tarragon sauce:

butter 25 g (2 tablespoons)

all-purpose flour 2 tablespoons

heavy cream 150 ml (1/4 pint)

chopped tarragon 3 tablespoons

To serve:

rice

salad

Method 

Put the chicken in a saucepan with the onion, carrot, bay leaf, parsley. thyme, peppercorns, salt and pepper. Add water to cover and bring slowly to a boil, skimming often.

Simmer uncovered, for I hour skimming occasionally. Carve the chicken and keep it warm while you make the sauce.

Reduce the stock to 300 ml (I cup). strain and skim. Melt the butter in a small pan and cook the flour. stirring, for ¡ minute. 

Gradually stir in the stock until thoroughly blended, then simmer the cream for 4 minutes. Season and stir in the chopped tarragon.

Pour the sauce over the chicken, garnish with tarragon and serve with rice and a salad.