Casserole-Poached Chicken W- White Wine Tarragon Sauce (Julia Ch

May 09, 2023May 9, 20230 1
Casserole-Poached Chicken with White Wine Tarragon Sauce Recipe
in Main

Prep

25 min

Cook

2 hr

Ready In

2 hr 25 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup sliced carrot
1/2 cup sliced onion
4 1/2 lbs whole chickens
3 tablespoons soft butter
1/2 teaspoon salt
1 teaspoon dried tarragon
1 1/2 cups dry white wine
2 cups chicken stock
1 bay leaf
6 parsley sprigs
1 branch fresh tarragon ( or 1/T dried )
chicken giblets , washed
salt , as needed
2 tablespoons soft butter
4 tablespoons butter
5 tablespoons flour
2/3 cup heavy cream
2 tablespoons soft butter
salt , to taste
white pepper , to taste
lemon juice , to taste

Nutrision Information

Servings Per Recipe
6
Calories
604
Sugar
4g
Fat
41g
Casserole-Poached Chicken with White Wine Tarragon Sauce is a classic French recipe that combines poaching and baking techniques to create a unique and delicious texture. This recipe is great for lazy Sunday afternoons when you have time to slow cook and enjoy a hearty meal. The chicken absorbs flavors from the broth, making it rich and succulent. The white wine tarragon sauce adds a tangy note to the dish, balancing out the flavor. This recipe is perfect for serving to a large group or for meal prepping as leftovers.

Instructions

1.Preheat the oven to 375°F (190°C).
2.In a large casserole, combine the sliced onion, sliced carrot, giblets, 3 tablespoons of butter, 1/2 teaspoon salt, and 1 teaspoon dried tarragon.
3.Stuff the chicken with bay leaf, parsley, fresh tarragon, and salt as desired.
4.Pour 1 cup of chicken stock and 1 cup of dry white wine into the casserole. Place the chicken in the broth, breast-side down.
5.Cover the casserole and bake in the oven for about 2 hours or until the chicken is cooked.
6.Remove the chicken from the casserole and set aside, covered, to keep warm.
7.Strain the broth and reserve 2 cups.
8.In a saucepan, melt 4 tablespoons of butter. Stir in 5 tablespoons of flour and cook for about 2 minutes.
9.Add in the reserved broth, whisking until smooth. Bring the sauce to a simmer.
10.Stir in the heavy cream, 2 tablespoons of softened butter, lemon juice, white pepper, and salt.
11.Serve the chicken with the white wine tarragon sauce.

PROS

This casserole-poached chicken is hearty and filling, perfect as a main course meal.
The white wine tarragon sauce adds a unique and flavorful taste to the dish.
As the chicken is slowly poached in broth, it remains moist and tender, making it an ideal option for meal prepping or leftovers.

CONS

Some might find this recipe to be time-consuming, as the chicken needs to be cooked for at least 2 hours.
The high fat content coming from butter and heavy cream can make this dish unhealthy if consumed in large amounts.

HEALTH & BENEFITS

Chicken is a great source of protein, important in building and maintaining muscle mass. It is also high in several vitamins and minerals, such as vitamin B6, potassium, and phosphorus. The tarragon herb has been known to aid in digestion and has anti-inflammatory properties.

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