1 whole chicken,
about 3 lbs
2 tbls butter
3 carrots, finely sliced
2 onions, sliced
1 celery stalk, sliced
7 cups chicken stock |
1 cup dry white wine
1 small bunch of tarragon
salt and black pepper to taste
1 egg yolk
1/2 cup cream fraiche
1 tsp flour |
Heat the butter in a pan big enough to whole all the
ingredients. Add carrots, onions, and celery and cook
gently over medium heat until the vegetables are soft,
but not browned.
Warm the chicken stock. Add the chicken, breast
side up, to the cooked vegetables and pour warm
stock over the chicken. Add the wine. (Liquid should
completely cover the chicken.) Bring the pan's contents
to a boil, and then reduce the heat. Add all but
2 tablespoons of the tarragon. Cover the pot and
poach the chicken slowly for about an hour (do not
let the water boil - this is very important). Remove
the chicken from the poaching liquid, and carve
for serving.
Strain the cooking liquid, and pour 1 2/3 cup of
the strained stock into a saucepan. Bring to a boil
and reduce by half. Beat the egg yoke with the cream
fraiche and flour. Remove the stock from the heat
and stir in the egg mixture to make a smooth, creamy
sauce. Then add the reserved, finely chopped, tarragon
leaves. Serve with chicken.
Source: The Classic Herb Cookbook
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