Chef Daniel Boulud’s Poulet à l’Estragon Recipe
Food
August 5, 2016

Chef Daniel Boulud’s Poulet à l’Estragon Recipe

This lovely French-inspired chicken comes from Daniel Boulud of Daniel, and the Boulud Restaurants — catch him at Harlem EatUp! where he will be a guest chef during the Dine-In alongside Chef Kenneth Woods of Sylvia’s. Try pairing this tarragon-infused roasted chicken with a lightly oaked, dry, white Bordeaux such as a Graves Blanc or a Pessac-Léognon for both complementary and contrasting flavors.

Poulet à l”EstragonServings: 6-8

Ingredients

  • Salt

  • 15 golf ball-sized tomatoes

  • 1 tablespoon (14g) butter

  • 2 tablespoons (30ml) olive oil

  • 2 farm-raised chickens (2-3 pounds each), each cut into 9 pieces

  • Freshly ground white pepper

  • 4 large shallots, sliced

  • 10 ounces pearl onions

  • 2 tablespoons (32g) tomato paste

  • 3 tablespoons (24g) flour

  • 1/2 cup (120ml) tarragon vinegar

  • 2 cups (490ml) Chicken Stock

  • 1/2 bunch tarragon

 

Directions

  • Bring a large pot of salted water to a boil and set a bowl of ice water on the side. Score an X on the bottoms of the tomatoes. Boil them for 5 seconds, or until the skins loosen on the bottoms. Place tomatoes in ice bath, strain, and peel under cold running water; set aside.

  • In a 5-quart (4.7L) braising pan over medium-high heat, melt the butter with the oil. Season the chicken on all sides with salt and white pepper.

  • Add the chicken to the pan skin side down and sear until golden brown on both sides, about 10 minutes total. Transfer the chicken to a platter, set aside, and strain all but 1 tablespoon (15ml) fat from the pan.

  • Reduce the heat to medium and add the shallots and pearl onions to the pan. Cook, stirring, until the shallots are soft. Add the tomato paste and flour and cook, stirring, for another minute. Add the vinegar, bring to a simmer, then stir in the chicken stock. Bring to a simmer, making sure to scrape the bottom of the pan. Return the chicken to the pan with half of the tomatoes and the tarragon. Cover and simmer for 10 minutes, stirring occasionally. Add the remaining tomatoes, cover, and simmer for another 20 minutes, or until the chicken is cooked through.

  • Wine Pairing

    With this tarragon-infused roast chicken, look for a lightly oaked dry white Bordeaux (Sauvignon Blanc–Sémillon blends) such as a Graves Blanc or Pessac Léognan Blanc – wines that have enough crisp refreshing acidity, rich textured mouth feel and subtle toasty complexity from the oak to both complement and contrast the layers of flavor in this dish.

    Craving more great Harlem EatUp! recipes? Find more here.

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