Recipe for Braised Chicken W/ Tarragon Cream Sauce


4 1/2 lb fat chicken with giblets
1 salt
1 black pepper; freshly ground
1 bunch fresh tarragon
1 oz butter
5 tablespoon chicken stock
6 tablespoon double cream
1 tarragon; chopped


Season the inside of the chicken with salt and pepper and tuck the bunch of tarragon in the cavity. Melt the butter in a deep, flameproof casserole and brown the chicken gently until it is a light golden colour. Slip the giblets underneath the bird, add the stock and cover the pan. Simmer on slow heat for 40 minutes, or until the chicken is cooked. Because of the gentle heat the cooking juices should be a pale colour, neither brown nor burned. Remove the tarragon from the chicken and discard it. Leave the chicken for another few minutes before cutting it up and placing it on a heated serving dish. Stir the cream into the pan juices, correct the seasoning, and heat the sauce thoroughly. Pour the sauce through a strainer over the chicken. Add a small sprinkling of chopped tarragon and serve very hot.

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