Chicken with Tarragon | James Beard Foundation
Known as Poulet à l’Estragon in French, this simple, classic home-style dish was a favorite of James Beard, especially because it featured his favorite herb, tarragon. The French incorporate...
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Cooking tools:
- Covered skillet
- Dutch oven
- Baking dish
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Spoon
- Wooden spoon
- Serving platter
- Plate
Ingredients
- Two 2 1/2 to 3-pound frying chickens, cut in quarters
- 1/2 cup (1 stick) butter
- 2 tablespoons oil
- Salt
- pepper
- 8 to 10 shallots or 10 to 12 scallions, finely chopped
- 1 cup white wine
- 4 tablespoons fresh tarragon, chopped or 2 tablespoons dried
- 4 tablespoons fresh parsley, chopped
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