Casserole Poached Chicken W White Wine Tarragon Sauce Julia Ch Recipes

Steps:

• Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan. Bring to the boil, then simmer for 10 mins.
• Remove any excess fat from the chicken and push it into the liquor.
• Return the liquor to the boil, then turn heat down. Cover and cook for 11⁄4 hrs until chicken legs feel tender when pierced. Remove from heat, stand for 15 mins, then lift onto a plate. Strain the liquor into a bowl and pour 500ml into a pan. Boil to reduce by half.
• Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.
• Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.

Steps:

• Preheat oven to 325, then cook the onions and carrots on the stovetop (in a casserole just large enough to hold the whole chicken) in 2 T butter until vegetables are tender but not brown.
• Rub the outside of the bird with 1.5T of the butter and place the other 1.5 T inside the bird. Sprinkle the outside with half of the salt and tarragon and the inside with the other half. Truss and arrange the chicken breast-side-up on top of the sauteed vegetables in the casserole.
• Pour the wine into the casserole and add enough of the chicken broth to reach about 1/3 of the way up the chicken. Add the herbs and giblets. Bring to a simmer on top of the stove. Drape the damp cheesecloth over the breast and thighs. It should be long enough to fall into the liquid on either side so that is will draw the broth over the chicken and basted it during the cooking. Smear remaining butter over cheesecloth and top with a layer of waxed paper. Cover casserole and set in the preheated oven.
• Bake chicken for 1 hour and 40 minutes. Watch to make sure that the liquid remains at a very soft simmer and adjust temperature accordingly if needed. When chicken is done (juices should run clear), remove chicken to a platter and strain the cooking juices. Return one cup of the stock to the casserole with the chicken. Cover to keep warm while you prepare the sauce.
• For sauce: Melt butter in saucepan, blend in flour with a wooden spoon and stir over moderate heat until butter and flour foam together for 2 minutes without browning. Remove from heat and as soon as it stops bubbling, add 2 cups of the hot chicken stock,, blending vigorously with a wire whisk.when smooth, set over moderate heat and stir slowly as sauce thickens and comes to a boil. Boil, stirring for 2 minutes. Sauce will be quite thick.
• Pour in 1/3 cup of the cream and add successive spoonfuls until sauce thins out but is still thick enough to lightly coat a spoon. Check seasoning and add salt, white pepper and lemon juice to taste. Just before serving beat in the remaining 2 T butter.
• Carve the chicken and top with the sauce.

Steps:

• For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside.
• For the sauce: Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.
• To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.

Steps:

• Cut the chicken breasts into strips. Bring the broth to a boil and add the chicken breasts. Turn down to a simmer and simmer for 6-8 minutes In a seperate pan boil the cream and tarragon for 4-5 mins to thicken. Add the poached chicken to the sauce and cook for 2-3 minutes Add salt and pepper to taste and garnish with extra tarragon. I love this served with rice.

Steps:

• In a large nonstick skillet, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add chicken; cover and simmer 15-20 minutes longer or until chicken juices run clear. With a slotted spoon, remove chicken and vegetables to a serving dish., Combine cornstarch, water, mustard and browning sauce if desired until smooth; whisk into poaching liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken and vegetables; sprinkle with parsley. Serve over hot cooked rice if desired.

Steps:

• Combine chicken broth, wine, mushrooms, tarragon, and pepper in a frying pan. Add chicken and bring to a boil over high heat. Reduce heat and simmer, covered, until chicken is no longer pink in the middle and the juices run clear, 15 to 20 minutes. Remove chicken to a plate and keep warm.
• Add cream to the cooking liquid and mushrooms in the pan. Increase heat to high and bring to a boil, stirring occasionally. Cook until reduced to about 1/2 cup, 3 to 5 minutes. Season with salt.
• Pour mushroom sauce over chicken. Garnish with parsley.