Home › The World's Kitchen › Chicken Saute with Tarragon

Chicken Saute with Tarragon

Cut off the head and feet of a tender three-pound chicken. Singe, draw and cut in twelve even pieces, season with a teaspoon salt, half teaspoon pepper, and keep on a plate. Pick leaves off two branches tarragon, place them in a saucepan and keep branches separately.

Heat two tablespoons melted butter in a frying pan, add chicken and gently brown for twelve minutes, turning pieces once in a while; add the tarragon branches, six finely sliced shallots, two ounces raw lean ham cut in small pieces, a half bean garlic, one branch each parsley and chervil. Mix all well and brown five minutes, moisten with a gill white wine and two gills demi-glace, mix well and let slowly cook thirty minutes, occasionally tossing meanwhile. Pick up chicken with a fork and place in a saucepan with the tarragon leaves, strain sauce on the chicken, lightly mix, cook five minutes more, dress chicken on a hot dish and serve.