Poached chicken with lemon & tarragon sauce - Good Food Middle East
Contains pork – recipe is for non-Muslims onlyPoached chicken with lemon in a deliciously creamy tarragon sauce – serve simply with rice or potatoes
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Cooking tools:
- Stockpot
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Slotted spoon
- Ladle
- Tongs
- Serving platter
- Kitchen timer
- Plate
Ingredients
- 300ml dry white wine
- 1 small fennel, sliced or 2 sticks celery, sliced
- 1 large carrot, cut in sticks
- 2 sprigs each thyme, rosemary and tarragon
- 2 large bay leaves
- about 100g/4oz smoked bacon pieces or rinds
- ½ tsp whole black peppercorns
- 1 tbsp bouillon powder or 2 stock cubes
- 1 whole chicken, about 2kg/4lb 8 oz
- 1 onion, quartered
- 2 egg yolks
- 142ml pot double cream
- handful fresh tarragon, chopped
- 1 tsp cornflour
- juice of 1 lemon
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