Boiled chicken with tarragon sauce

Name: Boiled chicken with tarragon sauce - Varvara B.
Ingredients: For chicken 1 chicken; skin removed 2 carrots; sliced 6 black peppercorns 1 bay leaf 1 onion; chopped 1 handful of fresh parsley; chopped 1 tablespoon of chopped tarragon 1 clove of garlic; peeled and crushed 3 teaspoons of salt For sauce 2 tablespoons of butter 3 tablespoons of flour 200g sour cream 1 egg yolk

Meat - Boiled chicken with tarragon sauce by Varvara B. - Recipia

Delicious Recipe for Boiled Chicken with Tarragon Sauce Preparation time: 15 minutes Cooking time: 1 hour Total time: 1 hour and 15 minutes Servings: 4 Discover the joy of a classic dish that beautifully blends simplicity with refinement. Boiled chicken with tarragon sauce is a recipe that will turn any meal into a special occasion. The creamy, flavorful sauce adds a sophisticated touch, while the tender, juicy chicken will delight your taste buds. A Bit of History This recipe is rooted in the culinary traditions of many cultures, where boiled chicken has been considered a staple dish, prepared with love and care. Tarragon, with its distinct flavor, has been used in kitchens since ancient times, appreciated not only for its taste but also for its therapeutic properties. Today, we will weave these traditions together to create a dish that will bring smiles to the faces of your loved ones. Ingredients For the chicken: - 1 chicken, skinless (about 3.3 lbs) - 2 carrots, thinly sliced - 6 black peppercorns - 1 bay leaf - 1 onion, finely chopped - 1 handful of fresh parsley, chopped - 1 tablespoon of chopped tarragon (plus 1 teaspoon for the sauce) - 1 garlic clove, peeled and crushed - 3 teaspoons of salt For the sauce: - 2 tablespoons of butter - 3 tablespoons of flour - 200 g sour cream (preferably high-fat) - 1 egg yolk Step-by-Step Preparation 1. Preparing the Ingredients: Start by cleaning the chicken, removing the skin and any leftover bits. Choose a quality chicken, as the meat will significantly influence the final flavor. Slice the carrots into thin rounds and finely chop the onion. These vegetables will add flavor and contribute to a delicious broth. 2. Boiling the Chicken: Place the chicken in a large pot. Add the carrots, peppercorns, bay leaf, onion, parsley, 1 teaspoon of tarragon, and the crushed garlic. Sprinkle the salt evenly. Fill the pot with cold water until all the ingredients are covered. Put the pot over medium heat and let it come to a boil. Once the water starts boiling, reduce the heat and let the chicken simmer for 45 minutes to 1 hour, or until the meat is thoroughly cooked and easily pulls away from the bone. 3. Straining the Broth: Once the chicken is cooked, carefully remove it from the pot and set it aside. Strain the liquid in which the chicken was boiled through a fine sieve, reserving about 1 liter of broth. This will be the base for your sauce. It’s important not to discard the cooked vegetables, as they can be used as a side! 4. Preparing the Sauce: In another pot, melt the butter over medium heat. Add the flour and stir constantly for 1-2 minutes, until a smooth paste (roux) forms. This step is essential to avoid lumps in the sauce. Gradually add 600 ml of the strained broth, stirring continuously to incorporate all the ingredients. Let the sauce boil for a few minutes until it thickens, then season to taste. 5. Finishing the Sauce: In a small bowl, mix the sour cream with the egg yolk and remaining tarragon. This combination will add a rich flavor to the sauce. Add the sour cream mixture to the sauce in the pot and continue to cook over low heat, without allowing it to boil, until the sauce becomes creamy. 6. Serving: Cut the chicken into portions and place them on plates. Generously pour the tarragon sauce over the chicken and serve with the boiled vegetables on the side. You can garnish with a few fresh parsley leaves for an extra touch of color. Helpful Tips - Types of Meat: You can experiment with turkey or duck, and the cooking time will adjust accordingly based on the type of meat chosen. - Flavoring: If you want an even more flavorful sauce, you can add a splash of white wine during the sauce preparation. - Vegetarian Option: This recipe can be adapted for a vegetarian dish by replacing the chicken with mushrooms or tofu, while still keeping the creamy sauce. - Sides: Rice or mashed potatoes are excellent sides that pair perfectly with this dish. Frequently Asked Questions 1. Can I use frozen chicken? Yes, but make sure it is completely thawed before starting the preparation. 2. How long can I keep boiled chicken? Boiled chicken can be stored in the refrigerator for 3-4 days. 3. What other sauces can I try? Mustard sauce or mushroom sauce are excellent alternatives. Calories and Nutritional Benefits This boiled chicken with tarragon sauce recipe contains approximately 450 calories per serving, making it a healthy choice due to the protein from the meat and healthy fats from the sour cream. Tarragon is also a good source of antioxidants, helping to reduce inflammation. In conclusion, preparing boiled chicken with tarragon sauce will not only bring you culinary satisfaction but also create memorable moments around the table. By trying this recipe, you will discover not just a simple meal, but a culinary experience full of tradition and flavor. Bon appétit!

Category: Meat Author: Varvara B. Views: 1 Date: 06.10.2024

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Meat - Boiled chicken with tarragon sauce by Varvara B. - Recipia 1

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