Casserole-poached chicken with white-wine and tarragon sauce (Poularde pochée à l'estragon) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • bay leaves
  • carrots
  • whole chicken
  • heavy cream
  • parsley
  • tarragon
  • chicken stock
  • dry white wine
  • chicken giblets

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

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

    See recipe for alternative decorations and for cold version.

  • twoyolks on November 11, 2019

    The chicken itself was a bit bland but the sauce was quite good if very rich. My chicken was fully cooked before the time specified in the recipe.

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