Jackie Kennedys Poulet A Lestragon Recipes

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POULET à L'ESTRAGON



Poulet à l'Estragon image

Provided by Daniel Boulud

Categories     Chicken     Onion     Rice     Tomato     Braise     Dinner     Legume     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 to 8

Number Of Ingredients 30

Poulet à l'Estragon
Salt
15 golf ball-size tomatoes
1 tablespoon butter
2 tablespoons olive oil
2 (2- to 3-pound) farm-raised chickens, each cut into 8 pieces
Freshly ground white pepper
4 large shallots, sliced
10 ounces pearl onions
2 tablespoons tomato paste
3 tablespoons flour
1/2 cup tarragon vinegar
2 cups chicken stock
1/2 bunch tarragon
Rice Pilaf
1 1/2 cups basmati rice
2 tablespoons olive oil
1 shallot, minced
2 tablespoons butter
2 1/2 cups chicken stock
1 teaspoon salt
1 bay leaf
2 sprigs thyme
2 sprigs tarragon
Yellow Wax Bean Fricassée
Salt
1 pound yellow wax beans, trimmed
2 tablespoons butter
Freshly ground white pepper
1/2 bunch tarragon, leaves chopped

Steps:

  • For the Poulet à l'Estragon
  • Bring a large pot of salted water to a boil and set a bowl of ice water on the side. Score an X on the bottoms of the tomatoes. Boil them for 5 seconds, or until the skins loosen on the bottoms. Strain and peel under cold running water; set aside.
  • In a 5-quart braising pan over medium-high heat, melt the butter with the oil. Season the chicken on all sides with salt and pepper.
  • Add the chicken to the pan skin side down and sear until golden brown on both sides, about 10 minutes total. Transfer the chicken to a platter, set aside, and strain all but 1 tablespoon fat from the pan.
  • Reduce the heat to medium and add the shallots and onions to the pan. Cook, stirring, until the shallots are soft. Add the tomato paste and flour and cook, stirring, for another minute. Add the vinegar, bring to a simmer, then stir in the chicken stock. Bring to a simmer, making sure to scrape the bottom of the pan. Return the chicken to the pan with half of the tomatoes and the tarragon. Cover and simmer for 10 minutes, stirring occasionally. Add the remaining tomatoes, cover, and simmer for another 20 minutes, or until the chicken is cooked through.
  • For the Rice Pilaf
  • Rinse the rice with cold water until it runs clear. Heat the olive oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until translucent. Add the rice and stir to coat. Add the butter, chicken stock, salt, bay leaf, thyme, and tarragon and bring to a simmer. Cover and cook undisturbed over low heat for 10 to 15 minutes. Turn off the heat and rest, covered, for 5 minutes. Remove the lid and fluff the rice with a fork.
  • For the Yellow Wax Bean Fricassée
  • Bring a large saucepan of salted water to a boil. Add the beans and boil for 4 minutes, or until tender. Strain, return the beans to the pan over medium-low heat, and toss with the butter. Season with salt and pepper and toss in the tarragon leaves just before serving.

JACKIE KENNEDY'S POULET A' L'ESTRAGON



Jackie Kennedy's Poulet A' L'estragon image

Make and share this Jackie Kennedy's Poulet A' L'estragon recipe from Food.com.

Provided by Oolala

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

3 lbs chicken parts, can use whole chicken
2 tablespoons flour
salt
pepper
3 tablespoons butter, for browning, may need more
2 -3 shallots, finely chopped
1/2 cup chicken stock
1/2 cup dry white wine
1 bay leaf
1 pinch thyme
2 parsley sprigs
2 tablespoons dried tarragon or 1 bunch fresh tarragon
1 cup light cream
1/4 cup parmesan cheese, grated
fresh tarragon leaves, to garnish (optional)

Steps:

  • Season the flour with salt and pepper to taste and coat the chicken; reserve the flour not used for sauce later.
  • Brown the chicken in some butter and sprinkle the shallots over the chicken and simmer for a few minutes.
  • Add the chicken stock, wine, bay leaf, thyme, parsley and tarragon; cover and simmer chicken parts for about 25 minutes, if using whole chicken, simmer about 45 minutes or until tender, turning frequently.
  • Remove from pan and keep hot.
  • To the pan juices add the cream and grated cheese, and any flour not used in coating the chicken.
  • Simmer over low heat until sauce is thick.
  • Strain sauce over the chicken and garnish with tarragon leaves.

Nutrition Facts : Calories 1002.1, Fat 63.5, SaturatedFat 25.3, Cholesterol 333.2, Sodium 474.6, Carbohydrate 10.2, Fiber 0.3, Sugar 0.9, Protein 88.1

JACKIE KENNEDY'S CHICKEN IN WHITE WINE



Jackie Kennedy's Chicken in White Wine image

Our favorite "company is coming" dish. I have NEVER made this without guests asking for the recipe. It supposedly is the recipe that Jacqueline Kennedy used for state dinners

Provided by Lightly Toasted

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

4 tablespoons margarine
1/4 lb bacon or 1/4 lb salt pork
1 large onion, chopped
1 carrot, sliced
1 minced garlic clove
2 minced shallots
8 boneless skinless chicken breasts
2 tablespoons flour
2 tablespoons chopped fresh parsley
1 teaspoon marjoram
1 bay leaf
1/2 teaspoon thyme
1 pinch salt
1 pinch pepper
2 cups dry white wine
3/4 lb sliced mushrooms

Steps:

  • Melt butter in a dutch oven, add bacon, onions, carrots, garlic, and shallots.
  • Brown lightly.
  • Remove veggies to a separate plate with a slotted spoon, and brown the chicken in the remaining juices.
  • Remove the chicken to a separate plate, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
  • Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.
  • Lightly saute mushrooms to get rid of the moisture.
  • Drain.
  • Remove chicken from pan, whisk in flour until sauce is thickened and bubbly.
  • For the last 10 minutes of the chicken cooking, add the mushrooms and the vegetable mixture to the chicken.
  • Alternatively, if preparing ahead, once the sauce is thickened and bubbly, you can put the chicken, vegetables, and mushrooms in an oven safe serving dish, and pour the sauce over the top. Place in oven on "warm setting." Do not increase oven temp, so youdon't dry out the chicken.

Nutrition Facts : Calories 435.4, Fat 18.3, SaturatedFat 4.7, Cholesterol 104.1, Sodium 390.6, Carbohydrate 11.1, Fiber 1.4, Sugar 3.2, Protein 41.3

PETITE BLANQUETTE DE POULET A L'ESTRAGON (TARRAGON CHICKEN)



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

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

Provided by elegantcooking

Categories     French Recipes

Time 1h45m

Yield 8

Number Of Ingredients 18

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

Steps:

  • Poke the whole clove into the onion, and place onion into a large soup pot. Stir in water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring the mixture to a boil over medium heat. Place the chicken pieces and carrots into the liquid, cover, and simmer for 20 minutes. Remove the chicken pieces to a bowl; strain the stock and reserve about 2 cups. Discard vegetables and herbs.
  • Sprinkle the chicken pieces with flour. Melt butter in a large skillet over medium heat, and pan-fry the chicken until golden brown, about 5 minutes per side. Remove chicken pieces; place mushrooms into the skillet, and cook, stirring occasionally, until the mushrooms have just started to brown, about 10 minutes.
  • Return chicken to skillet; pour in enough stock to barely cover the chicken and mushrooms (about 2 cups); cover and simmer for 20 minutes. Remove chicken and mushrooms to a serving dish. Boil the remaining liquid until reduced by half, stirring constantly, about 10 minutes.
  • In a bowl, whisk together the egg yolk, lemon juice, and cream; remove the skillet from the heat, and gradually whisk the egg yolk mixture into the reduced stock until the sauce thickens. Whisk in tarragon. Serve sauce over the chicken and mushrooms.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 7.9 g, Cholesterol 98.1 mg, Fat 20.9 g, Fiber 1.4 g, Protein 17.5 g, SaturatedFat 9 g, Sodium 123.5 mg, Sugar 2.7 g

POULET A L'ESTRAGON (CHICKEN WITH TARRAGON)



Poulet a l'Estragon (Chicken with tarragon) image

Provided by Nancy Harmon Jenkins

Categories     dinner, roasts, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 8

1 roasting chicken, 3 to 4 pounds
6 cups boiling water
4 tablespoons butter, softened
2 tablespoons finely chopped tarragon
Salt and freshly ground black pepper to taste
1/4 cup dry white wine
1 teaspoon butter kneaded with 1 teaspoon all-purpose flour to make beurre manie
2/3 cup light cream (not ultrapasteurized)

Steps:

  • Remove the giblets from the chicken, and reserve them for another use. Place the chicken in a bowl or sink, and pour the boiling water over it. This French trick tightens the skin of the bird, which in turn seals in the flavor better. Dry the chicken with paper towels.
  • Preheat the oven to 375 degrees.
  • Blend the softened butter with half the tarragon and a little salt and pepper. Place the herb butter in the cavity of the chicken, then place the chicken in a cast-iron casserole, pour the wine over it, cover, and roast for 1 to 1 1/2 hours or until it is cooked through.
  • Transfer the chicken to a hot serving dish. Stir the beurre manie into juices in the casserole, and cook for 1 minute. Add the cream and the remaining tarragon, and cook, stirring, until the sauce has thickened. Pour the sauce over or around chicken, and serve immediately.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 24 grams, Carbohydrate 3 grams, Fat 46 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 19 grams, Sodium 1279 milligrams, Sugar 1 gram, TransFat 0 grams

PETITE BLANQUETTE DE POULET A L'ESTRAGON (TARRAGON CHICKEN)



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

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

Provided by elegantcooking

Categories     French Recipes

Time 1h45m

Yield 8

Number Of Ingredients 18

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

Steps:

  • Poke the whole clove into the onion, and place onion into a large soup pot. Stir in water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring the mixture to a boil over medium heat. Place the chicken pieces and carrots into the liquid, cover, and simmer for 20 minutes. Remove the chicken pieces to a bowl; strain the stock and reserve about 2 cups. Discard vegetables and herbs.
  • Sprinkle the chicken pieces with flour. Melt butter in a large skillet over medium heat, and pan-fry the chicken until golden brown, about 5 minutes per side. Remove chicken pieces; place mushrooms into the skillet, and cook, stirring occasionally, until the mushrooms have just started to brown, about 10 minutes.
  • Return chicken to skillet; pour in enough stock to barely cover the chicken and mushrooms (about 2 cups); cover and simmer for 20 minutes. Remove chicken and mushrooms to a serving dish. Boil the remaining liquid until reduced by half, stirring constantly, about 10 minutes.
  • In a bowl, whisk together the egg yolk, lemon juice, and cream; remove the skillet from the heat, and gradually whisk the egg yolk mixture into the reduced stock until the sauce thickens. Whisk in tarragon. Serve sauce over the chicken and mushrooms.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 7.9 g, Cholesterol 98.1 mg, Fat 20.9 g, Fiber 1.4 g, Protein 17.5 g, SaturatedFat 9 g, Sodium 123.5 mg, Sugar 2.7 g

POULET A L'ESTRAGON



Poulet A L'estragon image

Number Of Ingredients 14

1 (3-pound) chicken
2 tablespoons flour
salt and pepper
clarified butter for sautéing
3 or 4 shallots
1/2 cup dry white wine, preferably Chardonnay
1/2 cup chicken stock, reduced
1 bay leaf
1 pinch thyme
2 stems parsley
1 bunch fresh tarragon, small
__SAUCE
1 cup light cream
1/4 cup grated Parmesan cheese

Steps:

  • Cut chicken into 8 or 10 pieces, or leave whole if you wish. Combine flour, salt, and pepper. Coat the chicken with the flour mixture. Brown all sides in hot, clarified butter. Cut shallots very fine and spread over chicken. Simmer for a few minutes. Add wine, stock, and bouquet of herbs, using the stem only of the tarragon, saving the leaves. Cover and simmer cut up chicken for 25 minutes or until tender. Simmer the whole chicken for 45 minutes, turning frequently. When chicken is tender, remove and keep hot. __SAUCE To the pan juices from the chicken, add the cream and cheese and any flour not used in coating the chicken. Simmer gently until sauce thickens. Strain the sauce over the chicken. Garnish with tarragon leaves, whole or chopped, preferably chopped.

Nutrition Facts : Nutritional Facts Serves

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