POACHED CHICKEN WITH CREAMY TARRAGON SAUCE
- 3½ pounds chicken parts or 6 boneless, skinless half breasts (about 2 pounds)
- 1 carrot, sliced
- 1 onion, quartered Bouquet Garni
- 1 tablespoon plus
- 2 teaspoons chopped fresh tarragon
- 2 quarts chicken stock, homemade or canned
- ½ teaspoon salt (¼ teaspoon if using canned stock)
- â…› teaspoon freshly ground pepper
- 2½ tablespoons butter
- 3 tablespoons all-purpose flour
- ½ cup heavy cream
Instructions:
A sumptuous and elegant dish, poularde pochée à  l’estragon begins with a whole chicken poached in a veal or chicken stock with a few aromatic vegetables. The resulting fortified stock is turned into a creamy white tarragon sauce. In restaurants, the dish would be offered only if two or more people were sharing it.
- In a 4-quart Dutch oven or saucepan, combine the chicken, vegetables, bouquet garni, 1 tablespoon of tarragon, and the stock (it is not necessary for the stock to cover the chicken completely). Bring to a boil over high heat and season with the salt and pepper. Reduce the heat, cover, and simmer until the juices run clear when the chicken is pierced with a fork, 25 minutes for chicken parts, 15 minutes for breasts.
- Remove the poached chicken pieces and skin them. Strain the stock. Measure out 3 cups of the stock, skim to remove any fat, and set aside. Return the remaining stock and the chicken to the Dutch oven and keep warm. (If you are preparing the chicken in advance—up to 2 days— refrigerate it in the poaching liquid. Before proceeding, bring the stock and chicken to a bare simmer. When ready to serve, remove the chicken to a heated platter and keep warm. Reserve the poaching liquid for another use.)
- Place 1 cup of the skimmed stock in a small saucepan. Reduce over high heat until only 2 or 3 tablespoons remain, about 7 minutes.
-  In another small saucepan, melt the butter over medium heat. Add the flour and whisk until the mixture becomes pale yellow and frothy, 30 to 45 seconds. Add the remaining 2 cups skimmed stock and stir with a whisk until the sauce comes to a boil, 2 to 3 minutes. When it comes to a boil, whisk vigorously for about 10 seconds, then reduce the heat and simmer gently, whisking the velouté sauce well from time to time until it is the consistency of heavy cream, 2 to 3 minutes. Skim the surface, removing the butter and impurities several times during the cooking, and follow by whisking the velouté well each time.
-  Add the reduced stock, cream, and the remaining tarragon. Bring the velouté back to a boil, reduce the heat, and simmer until it is the consistency of heavy cream, about 10 minutes. Taste and adjust the seasoning, if necessary.
- (The velouté can be prepared up to 2 days in advance. Cover the surface with plastic wrap, let cool, and refrigerate. Before serving, bring to a boil and whisk well.)
- To serve: If you have not already done so, remove the chicken from the poaching liquid (reserve for another use) and drain on paper towels. Place the chicken in a deep serving dish and pour the sauce over it. You can strain the hot velouté sauce over the chicken, removing the tarragon as it is done in the classic style, or omit the straining if you prefer. Serve immediately.