Braised chicken with vinegar and tarragon (Poulet au vinaigre à l'estragon) from The Best of Gourmet 1992: Featuring the Flavors of France (page 144) by Gourmet Magazine Editors

  • chicken pieces
  • pearl onions
  • Show all ingredients...

  • EYB Comments

    Chicken can be partially prepared up to 1 day ahead and chilled. Reheat and prepare sauce before serving.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Steamed green beans (Haricots verts à la vapeur); Sliced potato cake (Pommes Anna); Green salad with Roquefort toasts (Salade verte avec croûtes de Roquefort)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken can be partially prepared up to 1 day ahead and chilled. Reheat and prepare sauce before serving.

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