Poulet à l’Estragon

4 bone in skin on chicken thighs
2Tbsp cooking oil
2 shallots sliced
3 cloves garlic sliced
1tsp whole black pepper
3 bay leaves
1 cup dry white wine
1 cup chicken stock
1T flour
4Tbsp Creme fraiche
4Tbsp heavy cream
2Tbsp chopped tarragon (save the stems)

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This is pulle alstragon. A lesserk known French dish of chicken in a white wine cream sauce finished with tagon. Typically the chicken would be cooked in the sauce, but I finished it in the oven to keep the skin golden and crispy. This is a perfect weekn night meal and is absolutely packed with flavor. Full recipe is in the description. Enjoy. [Music] [Music] [Music]

25 Comments

  1. This fits such an interesting balance between the human element (non-ai narration) but also ASMR for the sound of cooking, nice work!

  2. Would you recommend pairing this with garlic herb duchess potatoes and French green beans with shallots and Parmesan? Or a warm baguette and side salad?

  3. Tarragon is so divine. I’ve grown several varieties and it’s been a delicate process and not always successful, but the flavor is just so special! Lovely sauce!! 🫶🏽

  4. When the kids in fourth grade brought brownies and cupcakes, I had requested chicken tarragon from my Ma, lol… I've been obsessed with yummy food my whole life❤AMEN

  5. I'm not even going to lie to you.

    I fucking had a flashback to earlier childhood watching this video and I can't tell if its the music or the cooking that caused it

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