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A recipe that celebrates chicken and tarragon (poulet a l'estragon)
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- Опубликовано: 14 авг 2024
- This recipe celebrates the fresh herb tarragon. we use it today to make a classic French dish called "poulet a l'estragon" (chicken in tarragon sauce). Get the recipe: bit.ly/3BoPn0T
best served with rice, pasta or potatoes.
Wine pairing: Drink the wine you used for the chicken sauce
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🧅🥕INGREDIENTS🥕🧅
1 medium size chicken (cut into 6 pieces)
50 ml of cognac
200 ml (0.8 cups) of dry white wine ( I used a Loire valley sauvignon blanc)
200 ml (0.8 cups) brown chicken stock
200 ml (0.8 cups) cream (heavy whipping cream)
1 carrot (cut in medium size cubes)
1 branch of celery (cut in medium size cubes)
1 large shallot (cut in medium size cubes)
1 good bunch of fresh tarragon. ( at least to have 4 tablespoons of chopped tarragon leaves and all the stokes)
Salt and pepper to season the chicken
2 tablespoons plain flour ( to dust the chicken)
2 tablespoon of oil to sear the chicken.
1 tablespoon of butter to cook the garnish.
GET THE WRITTEN RECIPE:
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10:09 *Excited french noises*
Lol
5:35 also
12:17
I bought French tarragon for my garden to make this. Waited three months for it to establish and grow. No regrets - one of my best dinners ever! I’m a novice home cook and this was very easy to follow!
Wow, that's commitment - exactly what you need for a great French cooking experience: commitment and great ingredients. You have my respect and I hope your cooking journey will bring you much joy :)
How was your experience growing tarragon? I live in TN. I’m wondering if it’s feasible to try it.
I’m in the Chicagoland area, I bought plugs this spring and they grew really well! Handled rainy hot humid weeks and a lot of neglect too. No. Regrets. Delicious with fish too.
Bought tarragon seeds and grew a couple of plants in my garden. Turns out they weren’t the seeds of French tarragon, rather they were of the Russian variety which neither tastes nor smells anything like the former. I later read that French tarragon is only grown from clippings and can’t be grown from seeds. Imagine my disappointment in realizing this! It makes for a cute little bush, though.
@@malcolmharper4293 get some if you can! I’m in 5b, ordered plants from an Etsy shop. Been using French tarragon all summer, worth the investment!
This chef is fun to watch. You learn not just what to do but why it should be done.
-Takes a sip of the sauce
-forgets what he was going to say for a good moment
That's how you know its good.
He had me at that point too.
Yes it is that good!
Tarragon is my favorite herb and no wonder why I love French cooking.
It is the one herb I don't have in my garden! I am going to add it, now!
My favorite smell and herb.I wish they manufactured Tarragon cologne.
I LOVE tarragon! Like he says, the flavor is subtle. Rosemary is way overused. It’s too strong, and to me, medicinal tasing.
@@Rick_Hoppe Don't like rosemary either-it tastes like pine needles.Tarragon's fairly easy to grow in a small pot.
exeuroweenie - Lol. You made me look up Jo Malone. They only have basil and sage.
I made this, only this weekend for my girlfriend and her children ... it was briljant! We ate a whole chicken with bread, salad and garnish and it was lovely. Thank you, Stephane; this was out of this world: such a wonderfull dish and you learn to use all of the chicken. But the estragon ... wow!
I just made this. Are you kidding me?!? This meal was OUTRAGEOUS!
Hello from Mexico! I made the dish and I didn't have cognac, but I used tequila and white wine. I didn't have shallot, but used onion instead and my Tarragon was dried...Having said that, this dish was absolutely delicious. Thank you. I really enjoy your videos!
awesome mexican adaptation. Maybe more shallot...
You just cooked Pollo Baracha. Drunken Chicken. Except for the wine.
I made this today, and OMGsh!!!!!! My 2 year old ate all her food. Thank you for sharing French cuisine with us!
🙃🤸👏👏👏
Don't get her drunk off the cognac.
@@PeppaSauceQn haha I know I was just being dumb
Hope you didnt put alchool
you are a lair
My wife, Jeannie, and I, finally prepared this meal last week, and it was DELISH!!! Thank you. We're prepared to make one of your great French meals every week. My two daughters and my father enjoyed this meal tremendously. Again, Merci beau coup!!!
I tried this before and its beautiful. The tarragon is very subtle and non intrusive. such a polite herb lol
I’ve been watching since the early days. I’ve made many of your dishes. I made this one for the second time. It’s so good. I used free range organic chicken from my friends farm. I added lions mane mushrooms. Pretty good !! Thank you! Aloha
That sauce deserves a hearty chunk of good French bread to soak up what the chicken doesn't! I know what we're having for dinner tomorrow, I've already got the bread rising in the fridge.
I enjoy your preparation of this simple yet flavorful chicken and tarragon recipe.
I think you have elevated the dish by using a basic Fresh cooking style.
From the mirepoix, deglazing with spirits, infused cream, to extracting tarragon flavor in several steps, you have made French cooking techniques very approachable. I believe I could make this dish even without a diploma from Le Corden Bleu.
You have opened my eyes to possibilities. Thank you.
I especially enjoy your treatment of the cream. You infused it with flavor and then by reducing it managed to concentrate those flavors. Because it was cream and not just stock, you delivered flavor in a subtle way.
I love that while it was served in a rustic style, it was easy to imagine passing the sauce through a chinois for a more refined presentation.
All in all, good job!
Wow, this is absolutely delicious. Thanks for your recipe. Love it.
He is amazing. Whether it's Coq au vin done the right way, or how to make a proper stock, his talent and passion shine through. This creation has convinced me to grow tarragon (estragon) in the garden this upcoming year. And I'm gonna make poulet a l'estragon.
I made this last night. Used bone-in thighs for two. My wife was wowed by the sauce. Her comments were: smooth and balanced! I agree, the tarragon was subtle, not overpowering. Love it!!😎
Oh man. I made this for lunch today, and it was amazing. I skipped the alcohol (personal reasons), but replaced with chicken stock and some white wine vinegar. Tarragon from my garden. The house smelled so good while it was reducing. I'll definitely be making this one again. So easy. I served it with some angel hair pasta.
Any green vegetable?
Plan to eliminate the alcohols too and that pasta is a great idea!
@@kristinebailey2804 When alcohol cooks the alcohol evaporates and there is none in the meal. Just the flavour.
@@madamedellaporte4214 Perhaps the reason for leaving the alcohol out of the recipe was not the small quantity in the dish but the large quantity remaining in the bottle.
Alcohol cooks off. Alcohol gets the flavors in the dish to mix and mingle and flavor as it acts as a solvent. None is left.
I have just discovered this channel today while I was searching for 'how to prepare fennell' videos. This chicken in creamy tarragon sauce looks gorgeous. And I of course enjoyed your video on prepping and braising fennel. And I've watched you make Dauphinoise Soup too! So I guess I'm hooked! Thank you for sharing the wealth of your experience.
I followed the recipe, but doubled it. I did the chicken browning in batches. The end result was fantastic. Thanks for showing us delicious and varied dishes!
I love love French cuisine. I love France - cette recette a l'air exquise. merci beaucoup Stefan.
I made this tonight and it was so delicious. I have also made the Basque Country Chicken and can’t decide which one I like more! All I have to say is ...tres magnifique!
I've ordered a chicken from my butcher. Tomorrow I will use half the bird to make Poulet a l'estragon. (Getting nice fresh tarragon is always difficult, I have tried growing it but it just doesn't taste the same as the tarragon imported to the UK from Israel). I will reserve the other half in the fridge to make my favourite Bistro style chicken in vinegar sauce. I live alone and hate freezing cooked chicken as it goes stringy and dry.👩🍳🤣
This is excellent, thank you! We froze the leftover amount and had it over noodles today. So delicious!
I have made this today!!... I bought Tarragon for the first time in my live!! I really loved your tarragon cream sauce !!! the best cream sauce ever!!~~~~ ❤🧡💛💚💙💜 thanks for the wonderful recipe!!!
Made this for dinner tonight. Sooooo good. The wife wants this added to the Dinner rotation. Thanks this made it easy. We did it over seemed rice. Good match.
Ryan - I was thinking rice too! I’ll have to try it out!
This is a truly delicious recipe. Last time I decided to make that dish, I realized at the last minute that I had run out of cognac. And since I had a full bottle of Madeira wine, I tweeked the recipe, using only Madeira wine and no white wine. The result was equally delicious. Different of course, but delicious.
I made this tonight following your instructions and it was fantastic! Thank you so much for teaching a long time cook like me new skills and flavors!
Nous avions de l’estragon planté dans un pot sur le balcon, sans savoir quoi faire avec, jusqu’à ce que nous avons vu votre merveilleuse recette. Nous l’avons essayé ce soir et ça goûtait le ciel, quel délice! Merci beaucoup de nous illustrer si clairement comment faire!
I cooked this today and its superb! All was done on my slicker but on the stove top setting. A little variation or two...I don't have access to shallots, so I substituted green onions. Also, instead of cream, I used sweetened almond milk. Please don't hate me because it was great! This was the rehearsal for this Christmas dinner. Thank you!
an absolute star. made this just now. in the middle of the week. working from home and just a little wine. thanks for making my weekdays fun.
Made it for the second time tonight. Great recipe and technique. Be patient when reducing. Really tasty and fun to cook.
well said
Made this for dinner tonight! Thank you so much for making this fun and easy! My husband loved it. The flavors were amazing together. I look forward to learning more about French cooking!
I discovered your channel on Monday. Since then I made flammekueche, tarte normande, this chicken and I'm not stopping here. I've binge watched EVERYTHING :D
Chef Stephane is the kindest and most capable French chef I sub to. His academy is outstanding, too! Thank you, good sir! 🤌👌
🤝
Awesome! I enjoy this with asparagus and dilled almondine rice
sound good 🙂👍👨🏻🍳
Chris Lesnewski omg.....😋yum!
Sounds good, but please explain the "dilled almondine rice" if you please: I want to learn other tastes and recipes.
@@TheOBOM Easy! Make a Rice Pilaf and include almond slivers and top off with the herb dill just before serving. You could also use ground up almonds.
@@FrenchCookingAcademy thanks! it is, enjoy your channel, lots of great ideas
Thank you so much for your recipes! I recently made your steak au poivre with a friend, it was delicious!! Can't wait to try this one, too. I would like to point out that what I really appreciate, besides the lovely French recipes, is that you dare to express the possible mistakes you may have made during the process (possibly overcooked chicken; possibly overcooked steak). I think this it is very important to consider mistakes as an inherent and essential part of cooking, and also not something to take too seriously.
If you're inviting your Mum round for Sunday lunch and want to impress then can't go wrong with this. We all absolutely loved it. Thanks for the lesson.
I made this today. Fantastic! Delicate and so much flavor. Nothing smells more like French cooking than chicken, white wine, and tarragon.
Such an underrated recipe. The flavors and textures of this dish were both absolutely spot on, and it’s also so simple to make, thanks for sharing this.
Back at it again after 2 years, making this again! Great recipe
Made this today, and it was AMAZING!! I
I made this last night. The sauce hardly needed salt, it was full of flavour! The white wine and cognac, tarragon and cream were match made in heaven. I will definitely make it again when having guests around. Thank you Stephane 😊
sounds absolutely delicious!!!
I'd serve it in the lovely Le Cruset pot instead!
Fab
I love watching the French cook - you begin to understand why French cuisine is thought of as the best in the world.
This is absolutely one of the best chicken dishes I’ve ever cooked. Thank you!
This was so easy and incredibly delicious. My wife can't stand the taste of tarragon so we used rosemary instead and it turned out great! It was wonderful with a glass of Sancerre, which we of course had to enjoy after opening the bottle to cook with. (Love the tip about boiling the wine until it no longer tastes acidic.)
I ADORE your program!!!!
Thank you so much for sharing ❤
I'm going to make this for my family that is visiting for my wedding on October 10
Chicken and tarragon is one of my absolute favourite combinations.
I do a chicken tarragon mustard cream sauce! So good!
I have spoken to many Frenchmen and they are condescending. But you channel shows me that many people love all all cultures and respect them. I have learned a lot of cooking from you and even more about your culture. Thank you for what you do
my pleasure 🙂👍👨🏻🍳
THX very much for sharing these recipe. I made some small changes, for the carrots I used some small, sweet bell peppers and Pastis from Ile de Ré instead of cognac ….amazing taste. Pastis corresponds very well with tarragon. THX again for sharing….I love your channel
Just made this today! It was such a wonderful and decadent dish. Beautifully smooth and with such a well constructed flavor profile. I loved it! Thank you for sharing it.
Good recipe. Chicken goes very well with all the aromatics; tarragon, ginger, garlic, rosemary, etc... You explained the recipe very well and why you do things in steps or layers. I think that's where most people fail at cooking (at least here in the US), they just want to put everything at once and expect great results. You have to layer the flavors, taste, and correct.
Just made this for dinner. I promised myself i would go on a diet today and it was a mistake following your recipe LOL. Merci beacoup pour la recette stephane. Love from the Philippines
I live in Texas, and we have mint marigold in our garden, which has a beautiful tarragon/mint flavor. I’ll be making this with our garden herbs either tonight or this weekend.
Just made this tonight and it is sublime - thank you!
What an excellent version of this dish...BRAVO!
Lovely dish, the fragrance of the tarragon with the cream is lovely. I paired it with forest mushrooms and haricots verts. All gentle tastes but with the earthy mushrooms and sweet tarragon. Lovely.
Thank you so much for helping me bring more beauty to the table
Just now I was thinking what side dishes would go well with this dish. Mushrooms with haricots verts, excellent ideas!
I love that the focus here is on emphasizing the flavor of the tarragon. So often in cooking, there's almost this urge to "apologize" for the herbs or spices we use. Like a quarter teaspoon of tarragon, a quarter teaspoon of parsley, a quarter teaspoon of oregano, a quarter teaspoon of sage... in the end it just tastes vaguely herb-ish, with no standout characteristics. Make a tarragon dish, and use enough tarragon so that it tastes like tarragon! Put enough sweet paprika in your chicken paprikash so it actually tastes like paprika! And if you're making steak au poivre, spagetti alla carbonara, or caccio e pepe, use enough black pepper that it actually tastes like black pepper!
I think there's this reflex to use seasonings sparingly, because they are expensive. But that's why you narrow the use! Don't put black pepper in your chicken paprikash. Don't put black pepper in your aglio e olio. Now you're saving that black pepper. And what are you saving it for? A black pepper dish! That's the point! If you use so little of a seasoning that you can't even taste it, then you're not being conservative... you're actually being wasteful. The conservative thing to do is to apply herbs and spices meaningfully and deliberately.
As the title says: celebrate! Celebrate every ingredient that goes into the dish. If you can't taste it in the final dish, then don't even use that ingredient next time.
Made it today, was relatively easy. Thank you for the recipe. Wife asked me to make it anytime.
Can add the garlic in it too :D I do have my Indoor garden and there are alot of fresh ... also tarragon YAY On my Indoor garden have tarragon, basil, mint, parsley, Serrano, habanero, jalapeno, and thyme... beautiful growing fresh I ever have...
Hey Stephane, love the fact that you said the breast was slightly overcooked... honest cooking where home cooking is not always perfect. Yet, I am sure the flavour is fantastic. Will certainly try this soon and tag you on IG when it’s done.
Even I love sauce..and cream based sauces are my absolute favorite...Indian recipes also are centered around flavour and aroma..that's why we use different spices and aromatics...amazing recipe and cooking ❤❤❤love from India 🇮🇳
A beautiful, flavorful classic! This post reminds me that I need to make this again before it gets too hot here. Thank you!
Absolutely dreamy! Tarragon is a magical flavour.
Looks like another weekly favourite for my family 😍
made this twice now, surprisingly not too difficult with the right pot/tools, absolutely delicious!!
Made this dish but ate it with some toasted bread, drizzled with olive oil, and topped with herbed goat cheese and a glass of pinot noir. Was amaziballs.
I have friends who ask me constantly to make my tarragon chicken. It is a tarragon butter under the skin rotisserie method. But I think I will incorporate a cream tarragon sauce thanks to this video. Pure lovely
I used tarragon in the creation of the chicken broth for this dish--it made an impact! (And was a terrific broth, though not one I would use for other dishes).
OMG, this was so freaking good! I made it with chicken thighs only because an entire chickens to much for two. My wife found it Michelin star worthy! Thank you so much for this!!!
Vincent L - I’ll bet it was ***!
Thank you for the cooking tips, especially about not adding salt too early and how to tell if the wine has properly reduced. I can tell that sauce is rich with flavor! I’m going to try this for dinner this weekend.
I love Tarragon. British supermarkets stock it but it's just a few stems with no flavour. I have even added Pernod to chicken recipes. I was going to cook this recipe today but I've shelved it for later in the year when my French Tarragon plants have grown and matured.
I made this dish with mexican tarragon that I have in my garden, it is similar to the french variety but much more intense taste. It was delicious, the mexican tarragon is much stronger in taste the normal French variety but it still worked very well.
I wonder if you could do a small video on how to adjust the quantities for the sauce to provide a good amount of sauce when making multiple portions.
Something that I would like to see you add to your videos at the end and in the notes are menu suggestions. What green vegetable, what starch and perhaps what wine should be served with the dish your making? Then if you're making vegetables or starches, suggest the protein dish that would pare with it.
Bluedrum major - I agree! Another poster here cooked haricots verts and sautéed mushrooms as her sides. I also think buttered small potatoes with parsley would be good as well.
I have been cooking for a very long time….you are the best! I love all of your videos and aspire to make all of your dishes
Cooking now. Picking leaves from a tangled bunch of young Tarragon was an actually backbreaking exercise. I wasn't sure there was enough liquid in the pan so added 500 ml Heston's chicken stock. It's now reducing with the chicken back in. The double cream was too thick so I let it down with a splash of whole milk and simmered the Tarragon leaves in it. It's now waiting on the back of the cooker. All in all, 'mis en plas' is crucial to a smooth operation - love the cognac!
This dish is just absolutely gorgeous
You are blowing my mind!!!😍😍😍
Merci Chef, j'adore l'estragon 😍😍😍
That has got to be the most delicious chicken dish I've ever seen . I've never had tarragon, but this leaves me dying to try it. That creamy sauce looks delicious; I'd serve this over rice .
Thanks for the refreshers course.
Magnifique, great job thanks for sharing
I did this today. Great recipe! C'est Bon, merci Chef!
I’ve made this few times and it is so delicious.
Outstanding presentation, I’m looking forward to trying this recipe. Thanks
Great recipe! Comfort food at its best! Thank you so much for sharing, Stéphane! 🌸
Poulet is always a winner. That looked delicious.
I made this for dinner tonight (German American's living in the US) and everyone loved it! We're really enjoying your videos, well done, great instructions, I've memorized this one for next time. Delicious!
Tarragon is absolutely my favourite herb. It adds that delicate essence to almost any dish!
it’s a great little herb 🙂👨🏻🍳
We've made this twice now. Amazing.
I'm crazy for chicken salad made with tarragon, so I'm sure this dish is awesome. I will try it.
Tried it tonight! Had to go to three stores to find fresh tarragon. So worth it. Delicious!
One of my favourite ways to eat chicken
The prince of herbs!
I made this recipe over
the weekend and it was very special...used fresh chicken and followed the reduction sauce method carefully. I did it outside on my grill using a large dutch oven and another cast iron piece to hold the chicken. Some back and forth with the pieces and needs to be warmed and reserved. Lovely sauce; our guests enjoyed very much!
Recette très bien expliquée, Merci !
So love your cooking. Will be cooking for the family this weekend. Please keep the recipes coming, it is so good to cook proper French rustic cuisine!
Fantastic! I love Terragon.
I will have to try to make this.
Jeff