Casserole-Poached Chicken W/ White Wine Tarragon Sauce (Julia Ch Recipe
From Mastering the Art of French Cooking. Very moist chicken with a rich cream sauce. The sauce is so rich that I would follow Julia's recommendatio
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Cooking tools:
- Cheesecloth
- Butcher's twine
- Carving knife
- Carving fork
- Fine-mesh sieve
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Wax paper
- Saucepan
- Wooden spoon
- Whisk
- Serving platter
- Measuring cup
- Measuring spoon
Ingredients
- 1/2 cup sliced carrot
- 1/2 cup sliced onion
- 4 1/2 lbs whole chickens
- 3 tablespoons soft butter
- 1/2 teaspoon salt
- 1 teaspoon dried tarragon
- 1 1/2 cups dry white wine
- 2 cups chicken stock
- 1 bay leaf
- 6 parsley sprigs
- 1 branch fresh tarragon (or 1/T dried)
- chicken giblets, washed
- salt, as needed
- 2 tablespoons soft butter
- 4 tablespoons butter
- 5 tablespoons flour
- 2/3 cup heavy cream
- salt, to taste
- white pepper, to taste
- lemon juice, to taste
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