Jackie Kennedy's Poulet a L Estragon
Transport your dinner table to the elegance of Camelot with Jackie Kennedy’s Poulet à l’Estragon, a luxurious French-inspired chicken dish brimming with sophistication and comfort. This recipe showcases juicy, golden-browned chicken either roasted whole or in pieces, infused with the subtle anise-like fragrance of fresh tarragon. A fragrant medley of sautéed shallots, dry white wine, and chicken stock forms the base of the dish’s velvety sauce, enriched with heavy cream and a hint of lemon for balance. Perfectly seasoned and basted with love, this oven-roasted recipe fills your kitchen with irresistible aromas while delivering classic flavors worthy of a presidential soirée. Whether you’re hosting an elegant dinner or indulging in a cozy meal, serve this dish with the creamy tarragon sauce for a main course that is timeless, comforting, and irresistibly French. Keywords: Jackie Kennedy recipe, Poulet à l’Estragon, French chicken recipe, creamy tarragon sauce, elegant dinner ideas.
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Ingredients
- 1 whole Chicken (whole, about 4-5 lbs, or cut into pieces)
- 4 tablespoons Fresh tarragon leaves
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 large Shallots (minced)
- 1 cup Dry white wine
- 1 cup Chicken stock
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 teaspoons Lemon juice
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
If using a whole chicken, truss it to ensure even cooking. Pat the chicken dry with paper towels and season it generously with salt and pepper inside and out.
Step 3
In a large, oven-safe skillet or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium-high heat. Brown the chicken on all sides until golden. Remove the chicken and set it aside.
Step 4
Reduce the heat to medium and add the minced shallots to the same skillet. Sauté until softened and fragrant, about 2-3 minutes.
Step 5
Add the white wine, scraping up any brown bits from the bottom of the skillet using a wooden spoon. Let the wine simmer for 2 minutes to reduce slightly.
Step 6
Stir in the chicken stock and 2 tablespoons of the fresh tarragon leaves. Return the chicken to the skillet, breast-side up, and spoon some of the liquid over it.
Step 7
Cover the skillet with a lid or tightly with aluminum foil and transfer it to the preheated oven. Roast for about 60 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Baste the chicken with the pan juices every 20 minutes for added flavor.
Step 8
Once the chicken is cooked, transfer it to a cutting board and let it rest for at least 10 minutes before carving.
Step 9
Meanwhile, place the skillet back on the stovetop over medium heat. Stir in the heavy cream, remaining 2 tablespoons of butter, and lemon juice, and let the sauce simmer until slightly thickened, about 5 minutes. Adjust seasoning with salt and pepper as needed.
Step 10
Strain the sauce if desired for a smoother consistency. Add the remaining fresh tarragon leaves to the sauce just before serving.
Step 11
Carve the chicken and serve it with the creamy tarragon sauce drizzled over the top.
Nutrition Facts
| Serving size | (1302.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2467.5 |
| Total Fat 181.7g | 0% |
| Saturated Fat 73.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 664.5mg | 0% |
| Sodium 2921.0mg | 0% |
| Total Carbohydrate 16.5g | 0% |
| Dietary Fiber 1.4g | 0% |
| Total Sugars 4.4g | |
| Protein 138.1g | 0% |
| Vitamin D 59.0IU | 0% |
| Calcium 177.6mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 1429.8mg | 0% |
Source of Calories