Chicken with Tarragon Sauce

(254 votes)
Total Time Icon
Total time: 50 min
Preparation Time Icon
Prep time: 20 min
Cooking Time Icon
Cook time: 30 min
Yield Icon
Enough for 4 people

๐Ÿ“ Ingredients

1 bunch Greens
2 Bay leaves
2 Onions
1 twig Thyme
1 twig Tarragon
1 bunch Parsley smooth
2 tablespoons Salt
2 Lemons untreated
2 Poulards 1500 g
10 Egg yolk
2 bunch Tarragon
1 kilogram Veal bone
400 grams Creme fraiche
2 Lemons

๐Ÿฝ Instructions

Clean, wash and coarsely dice the greens. Peel and quarter the onions.

Tie the bay leaves, thyme, tarragon and parsley into a bouquet of herbs. Slice the lemons.

Bring 2 tablespoons of salt to a boil with 4 quarts of water and add the spices, onions, greens and lemon slices. Gut the poulards, rinse them, add them to the broth with the bones and simmer over medium heat for 1 ยผ hours, do not boil. Then remove the poularden from the broth with a skimmer and set aside. Pour the broth through a fine sieve.

Reduce 1 quart of the broth to ยผ quart.

Whisk the egg yolks. Finely chop the tarragon and stir into the reduced broth with the lemon juice and crรจme fraรฎche. Then chill. Skin the poulards and break them apart. Arrange the breast halves and thighs on a platter and cover with the creamy tarragon sauce.

📊 Nutrition Facts

Nutritional values per serving:


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