Petite Blanquette de Poulet à l’Estragon: A Creamy Tarragon Chicken Delight
Embark on a culinary journey to France with this delightful and comforting dish: Petite Blanquette de Poulet à l’Estragon, or Creamy Tarragon Chicken. This classic French recipe is surprisingly simple to make, yet yields a rich, flavorful, and elegant meal perfect for a cozy weeknight dinner or a special occasion. The tender chicken, bathed in a velvety cream sauce infused with the aromatic essence of tarragon, is a true testament to the magic of French cuisine.
This recipe provides a detailed step-by-step guide to recreate this exquisite dish in your own kitchen. We’ll cover everything from selecting the best chicken and tarragon to achieving the perfect sauce consistency. Get ready to impress your family and friends with your newfound culinary skills!
## What is Blanquette de Poulet?
Before diving into the recipe, let’s understand what makes a blanquette de poulet unique. “Blanquette” refers to a French ragout made with meat (usually veal, lamb, or chicken) that is cooked in a white stock. The key characteristic of a blanquette is its creamy, pale-colored sauce, which is thickened with a roux or egg yolks and cream. Unlike other stews or sauces that might be browned, the meat in a blanquette remains pale, contributing to the dish’s delicate appearance.
The addition of “à l’estragon” signifies the inclusion of tarragon, a herb with a distinctive anise-like flavor that perfectly complements the richness of the cream sauce and the tenderness of the chicken. Tarragon adds a refreshing and slightly peppery note that elevates the dish to another level.
## Why This Recipe Works
This recipe is designed to be approachable for home cooks of all skill levels. Here’s why it works so well:
* **Clear and Concise Instructions:** Each step is explained in detail, leaving no room for guesswork.
* **Focus on Fresh Ingredients:** Using high-quality ingredients, especially fresh tarragon, makes a significant difference in the final flavor.
* **Emphasis on Technique:** The recipe highlights key techniques, such as poaching the chicken gently to maintain its tenderness and properly thickening the sauce to achieve the perfect consistency.
* **Adaptable to Preferences:** The recipe provides suggestions for variations and substitutions, allowing you to customize the dish to your liking.
## Ingredients You’ll Need
* **Chicken:** 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces. Chicken thighs will result in a richer, more flavorful dish, while chicken breasts offer a leaner option. You can also use a whole chicken cut into pieces.
* **Aromatics for poaching:**
* 1 large onion, quartered
* 2 carrots, roughly chopped
* 2 celery stalks, roughly chopped
* 2 cloves garlic, crushed
* 1 bouquet garni (or a combination of thyme, bay leaf, and parsley stems tied together with kitchen twine)
* 1 teaspoon black peppercorns
* Salt to taste
* **For the sauce:**
* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 3 cups chicken broth (reserved from poaching the chicken)
* 1/2 cup heavy cream
* 2 egg yolks
* 1/4 cup chopped fresh tarragon
* Juice of 1/2 lemon
* Salt and white pepper to taste
* **Optional additions:**
* 1 cup cremini mushrooms, sliced
* Pearl onions
## Equipment
* Large pot or Dutch oven
* Whisk
* Measuring cups and spoons
* Cutting board and knife
* Small bowl
## Step-by-Step Instructions
Follow these detailed instructions to create your own Petite Blanquette de Poulet à l’Estragon:
**1. Poach the Chicken:**
* In a large pot or Dutch oven, combine the chicken pieces, onion, carrots, celery, garlic, bouquet garni, peppercorns, and salt. Add enough water to cover the chicken completely.
* Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and poach the chicken for about 15-20 minutes, or until it is cooked through. The internal temperature should reach 165°F (74°C).
* Remove the chicken from the pot using a slotted spoon and set aside. Strain the poaching liquid through a fine-mesh sieve lined with cheesecloth (if desired) to remove any solids. Reserve 3 cups of the strained chicken broth for the sauce. Discard the vegetables and bouquet garni.
**2. Prepare the Sauce:**
* In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. The roux should be smooth and pale in color.
* Gradually whisk in the reserved chicken broth, one cup at a time, making sure to dissolve any lumps before adding more liquid. Continue whisking until the sauce is smooth and thickened.
* Reduce the heat to low and simmer the sauce for about 5-7 minutes, stirring occasionally, to allow the flour to cook completely.
**3. Temper the Egg Yolks:**
* In a small bowl, whisk together the heavy cream and egg yolks until well combined. This mixture is called a liaison.
* Gradually whisk a few tablespoons of the hot sauce into the egg yolk mixture to temper it. This prevents the egg yolks from curdling when added to the hot sauce.
* Slowly pour the tempered egg yolk mixture into the saucepan with the sauce, whisking constantly. Cook for 1-2 minutes, or until the sauce is slightly thickened. Do not boil the sauce, as this will cause the egg yolks to curdle.
**4. Combine and Finish:**
* Gently add the poached chicken pieces to the sauce. If using mushrooms and pearl onions, add them now as well. Simmer for another 5-10 minutes to allow the chicken and vegetables to heat through and the flavors to meld.
* Stir in the chopped fresh tarragon and lemon juice. Season with salt and white pepper to taste.
**5. Serve:**
* Serve the Petite Blanquette de Poulet à l’Estragon hot, garnished with a sprig of fresh tarragon, if desired. This dish is traditionally served with steamed rice, boiled potatoes, or crusty bread for soaking up the delicious sauce.
## Tips for Success
* **Use Fresh Tarragon:** Fresh tarragon is essential for the characteristic flavor of this dish. Dried tarragon can be used in a pinch, but the flavor will not be as vibrant. If using dried tarragon, use about 1 teaspoon.
* **Don’t Overcook the Chicken:** Poaching the chicken gently ensures that it remains tender and moist. Overcooked chicken will be dry and tough.
* **Whisk Constantly:** When making the roux and adding the chicken broth, whisk constantly to prevent lumps from forming.
* **Temper the Egg Yolks:** Tempering the egg yolks is crucial to prevent them from curdling when added to the hot sauce. Add a small amount of hot sauce to the egg yolk mixture and whisk well before adding the mixture to the saucepan.
* **Don’t Boil the Sauce After Adding Egg Yolks:** Boiling the sauce after adding the egg yolks will cause them to curdle. Cook the sauce over low heat and stir constantly until it is slightly thickened.
* **Adjust Seasoning to Taste:** Season the dish with salt, pepper, and lemon juice to taste. The amount of seasoning needed will vary depending on your personal preferences.
## Variations and Substitutions
* **Vegetables:** Feel free to add other vegetables to the dish, such as carrots, peas, or asparagus. Add them to the sauce along with the chicken. Pre-cook harder vegetables like carrots.
* **Wine:** Add 1/2 cup of dry white wine to the poaching liquid for a richer flavor.
* **Cream:** You can substitute half-and-half for heavy cream to reduce the fat content.
* **Chicken:** Instead of using chicken breasts or thighs, you can use a whole chicken cut into pieces. Adjust the poaching time accordingly.
* **Mushrooms:** Use different types of mushrooms, such as shiitake or oyster mushrooms.
* **Dijon Mustard:** Add a teaspoon of Dijon mustard to the sauce for a subtle tang.
* **Lemon zest:** Add lemon zest to the sauce to enhance the citrus notes.
## Serving Suggestions
Petite Blanquette de Poulet à l’Estragon is a versatile dish that can be served with a variety of accompaniments. Here are some suggestions:
* **Steamed Rice:** A classic pairing that allows the creamy sauce to shine.
* **Boiled Potatoes:** Simple and satisfying, boiled potatoes complement the richness of the dish.
* **Crusty Bread:** Perfect for soaking up every last drop of the delicious sauce.
* **Egg Noodles:** Another great option for pairing with the creamy sauce.
* **Green Salad:** A fresh green salad provides a light and refreshing contrast to the richness of the blanquette.
* **Asparagus:** Steamed or roasted asparagus is a delicious and healthy side dish.
## Make Ahead and Storage Instructions
* **Make Ahead:** The chicken can be poached and the sauce can be prepared separately ahead of time. Store the chicken and sauce in separate containers in the refrigerator for up to 2 days. When ready to serve, reheat the sauce over low heat and add the chicken. Simmer for a few minutes until heated through.
* **Storage:** Leftover Petite Blanquette de Poulet à l’Estragon can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat. The sauce may thicken upon refrigeration, so you may need to add a little chicken broth or water to thin it out.
* **Freezing:** Freezing this dish is not recommended, as the sauce may separate and become grainy when thawed. However, the poached chicken can be frozen separately for up to 2 months. Thaw the chicken in the refrigerator before adding it to the sauce.
## Nutritional Information (Approximate)
(Per serving, based on 6 servings):
* Calories: 450-550
* Protein: 35-45g
* Fat: 25-35g
* Carbohydrates: 10-15g
*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*
## A Taste of France at Home
Petite Blanquette de Poulet à l’Estragon is more than just a recipe; it’s an experience. It’s a chance to slow down, savor the simple pleasures of cooking, and create a dish that will transport you to the heart of France. With its tender chicken, creamy sauce, and aromatic tarragon, this classic recipe is sure to become a family favorite. So, gather your ingredients, put on some French music, and get ready to create a culinary masterpiece!
Enjoy your Petite Blanquette de Poulet à l’Estragon! Bon appétit!