WHOLE CHICKEN AND TARRAGON

By BobD

Ingredients

• • 1 2.5 – 3lb Chicken
• • 1/2 cup dry white wine
• • 1/2 cup chicken broth (preferably low salt)
• • 2 tbs duck fat
• • 2 shallots peeled and minced
• • 2 branches of fresh tarragon
• • 1 tbs fresh tarragon minced
• • 2 tbs crème fraiche or sour cream
• • Salt and pepper

Details

Adapted from dartagnan.com

Preparation

Step 1

1. In a large heavy bottomed pot or dutch oven, melt the duck fat over medium heat. While the fat is melting and heating, dry the chicken with a paper towel and season the cavity with salt and pepper, then truss the bird. Carefully place the chicken in the pot and brown on all sides.

2. When the bird is looking golden brown and delicious on all sides, briefly remove from the pot and discard the fat. Return the chicken to the pot, add the wine, chicken broth, shallots and the 2 branches of fresh tarragon. Bring the liquid to a simmer, place a heavy lid on the pot and reduce the heat to its lowest setting. Let cook undisturbed for 1 hour.

3. At the end of the hour, remove the chicken to a warm dish making sure to drain any accumulated liquid in the cavity back into the pot. Cover the chicken with foil and let rest.

4. While the chicken is resting, remove the tarragon from the pot, turn up the heat and bring to a boil. Reduce the cooking liquid by half, then add the crème fraiche and continue to reduce until the sauce lightly coats the back of a spoon. Remove from the heat, add the minced tarragon and correct the seasoning.

5. Carve the chicken into 4 portions, plate and then drizzle the sauce over the top and serve.