Poulet Saute a l'Estragon (Chicken Saute with Tarragon)

Ingredients

• a good-sized chicken
• pepper
• salt
• a rasher of bacon
• a tumblerful of clear gravy or very good stock
• some tarragon stalks

Method

1. 1

   Cut chicken neatly, sprinkle with pepper and salt, and sauté in butter with diced bacon until cooked.

2. 2

   Boil tarragon stalks in gravy for 30 minutes.

3. 3

   Serve chicken with strained gravy and blanched, chopped tarragon leaves.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 36. The excerpt below is the record exactly as published.

Poulet Saute a 1'Estragon (Chicken Saute with Tarragon). — Cut up a good-sized chicken (raw) as neatly and as skilfully as possible. The leg bones should be cut off short, the flesh being first pushed back, the sinews round it having been cut, and when the bone is chopped off, the flesh should be drawn forward again so as not to leave the leg bone sticking out when the piece of leg is cooked. When the pieces of fowl have all been neatly trimmed, sprinkle them with pepper and salt, and toss them in a saucepan with plenty of butter and a rasher of bacon cut in dice, till they are quite cooked. In the meantime, put some tarragon stalks into a saucepan with a tumblerful of clear gravy or very good stock

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