Boiled chicken with tarragon sauce

Boiled chicken with tarragon sauce

Welcome to the wonderful world of cooking! Today, I will present to you a classic yet elegant recipe: boiled chicken with tarragon sauce. This recipe is not only simple and quick but also full of flavors that will delight your senses. Perfect for a family dinner or a special occasion, this main dish is sure to become a favorite. Let’s get to work!

Total preparation time: 1 hour and 45 minutes
Cooking time: 1 hour
Number of servings: 4

Ingredients:

For the chicken:
- 1 chicken, skinless (about 1.5 kg)
- 2 carrots, sliced
- 6 black peppercorns
- 1 bay leaf
- 1 onion, chopped
- A handful of fresh parsley, chopped
- 1 tablespoon of chopped tarragon
- 1 clove of garlic, peeled and crushed
- 3 teaspoons of salt

For the sauce:
- 2 tablespoons of butter
- 3 tablespoons of flour
- 200 g of sour cream
- 1 egg yolk

Preparation:

1. Boiling the chicken:
Start by placing the cleaned chicken in a large pot. Add the sliced carrots, peppercorns, bay leaf, chopped onion, parsley, tarragon, garlic clove, and salt. Cover all the ingredients with water, ensuring they are completely submerged. Bring to a boil and let simmer for 45 minutes to 1 hour, or until the meat is well cooked and tender.

2. Preparing the sauce:
After the chicken has boiled, remove it from the pot and set it aside. Using a strainer, strain 1 liter of the liquid in which the chicken was boiled, adding it to another saucepan. Place the saucepan over medium heat and let it boil until the liquid reduces to about 600 ml.

3. Thickening the sauce:
In another saucepan, melt the butter over medium heat. Add the flour, stirring continuously for 1-2 minutes. This step helps eliminate the taste of raw flour. Gradually add the strained broth, stirring constantly to avoid lumps. Let the sauce simmer for a few minutes until it thickens. Season to taste.

4. Finishing the sauce:
In a small bowl, mix the sour cream with the egg yolk and the remaining tarragon. Add this mixture to the sauce in the saucepan, stirring constantly. Cook the sauce until it thickens slightly, but avoid boiling it to prevent the yolk from curdling.

5. Serving:
Cut the boiled chicken into portions and serve it with the tarragon sauce on top. This dish is delicious alongside mashed potatoes or a fresh salad.

Tips and Tricks:
- For a more intense flavor, you can add white wine to the sauce after adding the broth.
- If you prefer a richer sauce, add more sour cream or a bit of butter at the end.
- You can substitute tarragon with dill for a different flavor variation.

Nutritional Benefits:
This boiled chicken with tarragon sauce is an excellent source of protein and contains vegetables rich in vitamins. The parsley and carrots add essential nutrients, while the sour cream sauce provides a creamy and delicious touch.

Frequently Asked Questions:
1. Can I use frozen chicken?
Yes, but make sure to completely thaw it before cooking.
2. How can I make the sauce spicier?
You can add a pinch of cayenne pepper or a little Tabasco sauce.
3. What can I serve this dish with?
It is delicious with rice, mashed potatoes, or a green salad.

Boiled chicken with tarragon sauce is more than just a recipe; it is a culinary experience that combines tradition with flavor. Enjoy every bite and cherish the moments spent with your loved ones. Bon appétit!