Poulet sauté à l'Estragon (Sautéed Chicken with Tarragon)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken
- butter
- 1 decilitre white wine
- 1 decilitre juice flavoured with tarragon
- tarragon leaves
Instructions
- Sauté the chicken in butter and dress it.
- Deglaze the sautoir with the white wine and reduce by half.
- Add the tarragon-flavoured juice, passed through a cloth and thickened with arrow-root.
- Sauce the chicken.
- Decorate the wings with blanched tarragon leaves.