Cook The Book: Poulet Sauté À L'Estragon
- 2 broiling chickens, cut into quarters
- 4 ounces butter
- 2 tablespoons oil
- Salt
- Pepper
- 8 to 10 finely chopped shallots, or 10 to 12 green onions
- 1 cup dry white wine
- 4 tablespoons chopped fresh tarragon, or 2 tablespoons dried tarragon
- 4 tablespoons chopped parsley
- Melt the butter with the oil in a large heavy skillet with a cover. When quite hot, add the chicken pieces and brown them skin side down first, then turn and brown the other side. This will take about 10 minutes. Salt and pepper them well.
- Add the shallots or green onions. Lower the heat, cover the pan, and simmer very, very slowly for 15 to 18 minutes, 20 minutes if the chickens are on the large side.
- Remove the cover, increase the heat slightly, and add the dry white wine with the chopped fresh tarragon or dried tarragon, and the chopped parsley. Turn the chicken pieces again, cook briskly for 3 or 4 minutes, turning once, and serve on a hot platter with some crisp toast as garnish and, if you like, tiny new potatoes.
chickens, butter, oil, salt, pepper, shallots, white wine, fresh tarragon, parsley
Taken from www.seriouseats.com/recipes/2007/10/cook-the-book-poulet-saut-lestragon.html (may not work)