4.073 Poulet Poêlé à l’Estragon

Cycle 4 – Item 73

19 (Tue) March 2013

Poulet Poêlé à l’Estragon

3.5

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with W and DJ

Poulet Poêlé à l’Estragon is a French dish.  As per Mastering the Art of French Cooking, a whole chicken of about 2.5 kg is seasoned with tarragon + placed in a covered casserole + roasted in the oven.  The chicken is cooked by the steam formed from its own juices trapped within the sealed pot.  A gravy is made with the drippings in the pot.

The bird is seasoned with salt and browned in butter.
I didn’t have fresh tarragon and instead used dried tarragon.
After 1 hour 20 minutes at 165 degrees.
After the aromatics were removed, the gravy was made with the addition of chicken stock + cornstarch + white pepper + minced fresh parsley + butter.

This was the juiciest whole chicken that I’ve ever cooked/tasted/seen, more so than I would’ve imagined possible.  I adapted Julia’s recipe to compensate for a smaller bird and went with a simpler pan gravy rather than a full out tarragon sauce as called for in the book.  The dried tarragon that I’d added with aromatics provided enough tarragon flavor.  Flavor aside, the meat was so moist that it almost felt raw.  Even the breasts seemed juicier than the legs.  Amazing.  This may become my default chicken technique.

Accompanied with green beans.

(See also MASTERING THE ART OF FRENCH COOKING)

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)

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