Poulet l'estragon | Just A Pinch Recipes
I've been making this since 1975 when I was given The First Ladies Cook Book. This is a family favorite at the Randolph house. The aroma of the wine, mixed with
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Stove
- Wooden spoon
- Tongs
- Fine-mesh sieve
- Saucepan
- Serving platter
Ingredients
- 3 pound(s) whole chicken
- 2 tablespoon(s) flour
- - dash of salt
- - dash of pepper
- 1 stick(s) butter for sauteing
- 3 green onions
- 1/2 cup(s) white wine, dry
- 1/2 cup(s) chicken broth
- 1 bay leaf
- 1 pinch of thyme
- 2 stems of parsley
- 1 small bunch fresh terragon
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