The Best Recipes: Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)

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Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)

A modern and light version of the traditional French Blanquette. Serve with rice.

Ingredients :

• 1 whole onion
• 1 whole clove
• 6 cups water
• 7 fluid ounces white wine
• 1 stalk celery, cut into chunks
• 1 clove garlic
• 1 sprig fresh thyme
• 1 sprig fresh parsley
• salt and ground black pepper to taste
• 1 (3 pound) whole chicken, cut into 8 pieces
• 2 carrots, cut into chunks
• 2 tablespoons all-purpose flour
• 2 ½ ounces butter
• 4 ½ ounces fresh mushrooms, trimmed and halved
• 1 egg yolk
• 1 lemon, juiced
• 3 tablespoons heavy cream
• 1 sprig fresh tarragon leaves, finely chopped

Instructions :

Prep : 30M	Cook : 8 M	Ready in : 1H45M

Notes :

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