Chicken with Tarragon Cream Sauce
Source of Recipe
Unknown
List of Ingredients
1 (4 to 4 1/2) pound whole chicken
4 large fresh tarragon sprigs
2 tablespoons (1/4 stick) butter, room temperature
1/2 cup water
Salt and pepper
1/2 cup dry vermouth or dry white wine
3/4 cup whipping cream
3 tablespoons chopped fresh tarragon
3 egg yolks Recipe
Preheat oven to 400 degrees. Rinse chicken thoroughly inside and out. Pat dry. Sprinkle
chicken inside with salt and pepper. Place tarragon sprigs in cavity. Rub butter
all over outside of chicken. Place chicken in roasting pan. Sprinkle with salt and
pepper. Pour 1/2 cup water into roasting pan.
Roast chicken until thermometer inserted into thickest part of thigh registers 175
degrees and juices run clear when thigh is pierced, basting occasionally with juices
from pan, about 1 hour. Transfer chicken to platter, cover with foil while making
sauce.
Transfer pan juices to medium saucepan. Freeze until fat rises to the top, about
10 minutes. Spoon off fat, discard. Add vermouth to pan juices in saucepan. Boil
until slightly reduced, about 3 minutes. Add cream and tarragon and boil until mixture
thickens to sauce consistency, stirring occasionally, about 5 minutes. Whisk egg
yolks in a bowl. Temper the yolks with cream sauce. Return the yolk mixture to the
rest of the sauce. Season sauce with salt and pepper. Serve with chicken.
Yield: 4 servings
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