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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). Using classic cooking techniques the chicken is seared then cooked in a mix of cognac, white wine and stock and cream. toward the end plenty of fresh tarragon is added to the dish to create a subtle tarragon flavored creamy sauce.
best served with rice, pasta or potatoes.
Wine pairing: Drink the wine you used for the chicken sauce
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). Using classic cooking techniques the chicken is seared then cooked in a mix of cognac, white wine and stock and cream. toward the end plenty of fresh tarragon is added to the dish to create a subtle tarragon flavored creamy sauce.
best served with rice, pasta or potatoes.
Wine pairing: Drink the wine you used for the chicken sauce
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