Casserole-roasted chicken with tarragon (Poulet poèlé à l'estragon) from Mastering the Art of French Cooking, Volume One (page 249) by Julia Child and Louisette Bertholle and Simone Beck

  • brown chicken stock
  • roasting chicken
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute beef bouillon and chicken broth for brown chicken stock, and Madeira wine for Port wine.

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Notes about this recipe

  • Eat Your Books

    Can substitute beef bouillon and chicken broth for brown chicken stock, and Madeira wine for Port wine.

  • tmjellicoe on October 23, 2022

    We loved this dish. My bird was 1.5 lbs heavier than called for so I anticipated a bit longer cooking time. I basted it every 20 mins and at the 1 hour 20 min mark I checked the domes when I pulled it out to baste again and it was done. Every part was moist. Next time I want to simmer the sauce longer before thickening or just add more cornstarch as I like a thicker sauce.

  • mharriman on August 28, 2017

    I agree with twoyolks; I prepared this last evening and the dark meat was juicy and flavorful, the white meat less so. I had way more sauce than needed. I noticed leftover sauce in the casserole had thickened up and became more flavorful as we ate the chicken, so this sauce could use some standing before serving. I like my vegetables al dente. As prepared, the carrots were very soft. I would roast them separately next time. The best part was the mushroom stuffing ( farce duxelles) which was delicious and pate- like in texture.

  • twoyolks on October 17, 2013

    The dark meat was rich and flavorful. The white meat was overcooked and dry. The sauce was good with a hint of sweetness from the port. There was significantly more sauce than we used.

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