INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 degrees. Rinse chicken thoroughly inside and out.
Pat dry. Sprinkle chicken inside with salt and pepper. Place tarragon
sprigs in cavity. Rub butter all over outside of chicken. Place
chicken in roasting pan. Sprinkle with salt and pepper. Pour 1/2 cup
water into roasting pan. Roast chicken until thermometer inserted
into thickest part of thigh registers 175 degrees and juices run
clear when thigh is pierced, basting occasionally with juices from
pan, about 1 hour. Transfer chicken to platter, cover with foil while
making sauce. Transfer pan juices to medium saucepan. Freeze until
fat rises to the top, about 10 minutes. Spoon off fat, discard. Add
vermouth to pan juices in saucepan. Boil until slightly reduced,
about 3 minutes. Add cream and tarragon and boil until mixture
thickens to sauce consistency, stirring occasionally, about 5
minutes. Whisk egg yolks in a bowl. Temper the yolks with cream
sauce. Return the yolk mixture to the rest of the sauce. Season sauce
with salt and pepper. Serve with chicken. This recipe yields 4
servings.
Recipe Source: TASTE with David Rosengarten Recipe courtesy of
FLAVORS OF THE WORLD From the TV FOOD NETWORK - (Show # TS-1G05
broadcast 05-12-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-22-1998
Suggested Wine: Meursault 1991, Louis Jadot
Recipe by: David Rosengarten
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