Daniel Boulud's Inspired Recipe: Poulet a l'Estragon

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Non-alcoholic options provide similar flavor without alcohol.

Cut the chicken into eight pieces, splitting the legs in half and cutting the breast in half.

Season the chicken pieces with salt and pepper.

Heat olive oil in a cast iron pot and roast the chicken pieces skin side down until they get a nice color on both sides, about 5 to 7 minutes depending on the heat.

Add pearl onions and shallots to the pot and let them roast around the chicken.

Sprinkle a little bit of flour over the chicken and add tomato paste, mixing it with the hot oil in the pot.

Add tarragon vinegar to deglaze the pot, letting it evaporate.

Pour in chicken stock and add fresh tarragon and half of the tomatoes.

Cover the pot and let it cook gently for about 20 to 25 minutes.

After about 10 minutes, add the remaining tomatoes for a contrast of cooked and fresh flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens