I took a cooking class last week. The title was "Julia Child's Favorites." We had a French chef who grew up cooking beside her Grandmother. Needless to say, she is a divine cook. I learned so much. It makes me want to go to Paris for cooking school. Maybe someday...
Tonight, I prepared one of the dishes I learned in class. Here is a photo of tonights meal (before I got everything on each plate).
Poached Chicken in Tarragon White Wine Sauce
Ingredients
4.5-lb. roasting chicken, rinsed in cold water inside and out
3/4 Teaspoon. salt, as needed
Pinch of pepper
5 Tablespoon butter, divided (cultured, unsalted butter)
8 Sprigs fresh tarragon
White Wine - Domaine Chene, Bourgogne Aligote is a great one
2 cups chicken stock
1 Tablespoon olive oil, plus more if needed
1/2 Cup sliced onions
1/4 Cup sliced carrots
Preparation
1. Preheat oven to 300-325°F.
2. On a stove top, set a dutch oven over medium heat; melt 2 tbsp. butter. Cook onions and carrots, 5 minutes, without browning.
3. Season cavity of chicken with 1/4 tsp. salt, ground pepper and 1 tbsp. butter. Insert 4 sprigs tarragon. Dry chicken well and rub skin with 3 tbsp. butter. Sprinke terragon leaves over top. Put a cheesecloth around the chicken. Set it breast side up over the vegetables. Pour 1/2 bottle of wine and 2 cups of canned chicken stock into pan. Add bay leaf. Cover and place the dutch oven in the oven.
4. Bake for 2-3 hours, basting once or twice. Watch to make sure that the liquid remains at a very soft simmer and adjust temperature accordingly. Chicken is done when the drumsticks move in their sockets and juices run clear.
5. Discard cheese cloth.
6. If needed, broil chicken until skin is golden brown. (not long)
7. Remove chicken from dutch oven. Set chicken in another pan with 1 cup of juices from the dutch oven. Cover chicken and keep warm while preparing the sauce.
8. Meanwhile, strain chicken juices (which have made fresh chicken stock) from dutch oven and discard all solid pieces. Keep stock on the stove.
White Wine Sauce
4 T butter
4 T flour
2/3 c Creme Fraiche (or Organic Sour Creme - Kalona Organic is best)
Sea Salt to taste
1 lemon
1. Melt 4 T butter in saucepan, blend in flour with a wooden spoon and stir over moderate heat until butter and flour foam together for 2 minutes, without browning.
2. Remove from heat and as soon as it stops bubbling, add 1/2 of the chicken stock and whisk until you have a thick, smooth sauce. Add the rest of the chicken stock.
3. When smooth, set over moderate heat and stir slowly as it thickens and comes to a boil. Boil, stirring for 2 minutes. Pour 1/3 cup of creme fraiche into the sauce and stir. Add the rest of the creme fraiche to the sauce until it thins but is still thick enough to lightly coat a spoon.
4. Check seasoning. Add salt if needed.
5. Juice one lemon and pour juice into sauce. Mix well.
Carve chicken and top with sauce and fresh tarragon leaves. Bon Appetit!!!
Next up is Ratatouille (which is also amazing).
