I learned this Lyonnais Classic at Nandron when I was 15 at my first job, a two Michelin star restaurant, in Lyon. It brings back so many memories of being a young chef in France and today it’s still one of my favorite ways to make a soulful chicken casserole. Jacques is from this region of Lyon, too, and I’m sure he would agree. It has a sharp taste from the vinegar, an aromatic flavor from the tarragon, and a tangy sweetness from the tomatoes, that all come together to drown the chicken in a delicious sauce.

Poulet à l’Estragon with Rice Pilaf and Haricot Vert

Category

Category name

Serves

6-8

For the Poulet à l’Estragon

Ingredients

  • 2 tablespoons olive oil
  • 1 (3-pound) farm-raised chicken, cut into 8 pieces
  • 15 golf ball size tomatoes
  • 8 ounces pearl onions
  • 2 tablespoons tomato paste
  • 1 tablespoon butter
  • 3 tablespoons flour
  • ½ cup tarragon vinegar
  • 2 cups chicken stock
  • ½ bunch tarragon
  • Salt
  • Freshly ground white pepper

Method

  1. 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. Blanch them for 5 seconds, or until the skins loosen on the bottoms. Strain and peel under cold running water; set aside.
  2. In a 5-quart, shallow braising pan over medium-high heat, melt the butter with the oil. Season the chicken on all sides with salt and pepper.
  3. 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.
  4. Reduce the heat to medium and add the onions to the pan. Cook, stirring, until the onions begin to color and are slightly tender. 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

Ingredients

  • 1 ½ cups basmati rice
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 2 tablespoons butter
  • 2 ½ cups chicken stock (see base recipe)
  • 1 teaspoon salt
  • 1 bay leaf
  • 2 sprigs thyme
  • 2 sprigs tarragon
  • Tarragon sprigs, for garnish

Method

  1. 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. Season with salt and pepper if you wish.

For the Haricot Vert Fricassée

Ingredients

  • 1 pound haricot vert, trimmed
  • 2 tablespoons butter
  • Freshly ground white pepper
  • ½ bunch tarragon, leaves only
  • Salt

Method

  1. Bring a large saucepan of salted water to a boil. Add the beans and boil for 4 minutes, or until tender. Drain, 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.
  2. To serve: Transfer the chicken to a serving platter, spoon the onions, garlic and sauce over and around the chicken. Garnish with tarragon leaves. Serve with rice pilaf and haricot vert fricassée.