French Cuisine in Provence
Martine’s gourmet Tarragon Chicken
Martine’s TARRAGON CHICKEN
This Chicken Tarragon recipe is simple and absolutely delicious. It is one of our favorites.
Martine’s famous delicious Tarragon Chicken
Ingredients:1 whole chicken
1 bunch of fresh tarragon: separate the leaves from the main twigs
1 onion thinly chopped
1 tbs of coarse salt (the best is Celtic salt, found bulk in Health food stores)
The juice of 1 or 2 fresh lemons (you cannot over do it)
1 jar of “crème fraiche”. Can be found in Health food stores
Rice (any kind)
What to do:
Stuff the inside of the chicken with most of the tarragon leaves, keep some fresh ones
Put the chicken in a dish for the oven
Sprinkle the whole chicken with the fresh lemon juice
Sprinkle the salt on top of the whole chicken, including thighs and legs
Bake the chicken in an hot oven for at least one hour, or until fully cooked.
Baste it every 10 minutes by adding a little bit of water. It should not be soaking in water.
When the chicken is cooking, cook the minced onion on the stove in a pan with butter, and a tiny bit of water, until it is tender (do not burn).
Cook the rice on the stove, so it will be ready when the chicken will be cooked.
When the chicken is cooked, take out the tarragon from inside the chicken, and keep aside.
Take the chicken out of the dish, cut it in pieces, and keep it aside.
Add to the chicken sauce in the dish where the chicken has cooked, the onions, the tarragon, 3/4 of the crème fraiche jar.
Mix well, and add the fresh tarragon leaves and the pieces of chicken on top of this sauce.
Put the dish back in the oven (still on) for 5 minutes.
If you don’t want to prepare a whole chicken, follow the same recipe and stuff the tarragon leaves underneath the skin of the thighs or chests or wings. It works pretty nicely too.
Serve with rice and a good bottle of wine.
Have fun preparing it! Your guests will be delighted! Bon Appetit!
©2012 France with Martine