A recipe that celebrates chicken and tarragon (poulet a l’estragon)

This recipe celebrates the fresh herb tarragon. we use it today to make a classic French dish called “poulet a l’estragon” (chicken in tarragon sauce). Get the recipe: https://bit.ly/3BoPn0T

best served with rice, pasta or potatoes.
Wine pairing: Drink the wine you used for the chicken sauce

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🧅🥕INGREDIENTS🥕🧅
1 medium size chicken (cut into 6 pieces)
50 ml of cognac
200 ml (0.8 cups) of dry white wine ( I used a Loire valley sauvignon blanc)
200 ml (0.8 cups) brown chicken stock
200 ml (0.8 cups) cream (heavy whipping cream)
1 carrot (cut in medium size cubes)
1 branch of celery (cut in medium size cubes)
1 large shallot (cut in medium size cubes)
1 good bunch of fresh tarragon. ( at least to have 4 tablespoons of chopped tarragon leaves and all the stokes)
Salt and pepper to season the chicken
2 tablespoons plain flour ( to dust the chicken)
2 tablespoon of oil to sear the chicken.
1 tablespoon of butter to cook the garnish.

GET THE WRITTEN RECIPE:
https://bit.ly/3jfYdVj
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