Poulet Au Vinaigre A L’estragon

There can be few more alarming sights than the sight of what we would be were we left to ourselves, of what we are by nature in and of ourselves. It is a sight which few of us are able to bear for any length of time. That is why such experiences are usually brief, pointed but not prolonged. God shows us enough to make us see our need, to break down any illusions we may have had about ourselves. Like a skilled surgeon His knife work is fast, accurate and clean.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	French	Chicken, French	6	Servings

INGREDIENTS

1		10-ounce fresh pearl
		onions about 2 1/2
		cups
		blanched in boiling water
		for 1 minute drained
		and
		peeled
2	T	Vegetable oil
1	T	Unsalted butter
3 1/2	lb	Chicken pieces
1	c	Tarragon white-wine vinegar
1/2	c	Dry white wine
1 1/2	c	Chicken broth
1	c	Chopped and drained canned
		whole tomatoes
2	T	Finely chopped fresh
		tarragon or 1 teaspoon
		dried crumbled plus if
		desired fresh tarragon
		sprigs for garnish
4	t	Arrowroot or 1 1/2
		tablespoons cornstarch
		either dissolved in 2
		tablespoons cold water

INSTRUCTIONS

In a saucepan of boiling salted water boil the onions for 10 minutes,
or until they are just tender, and drain them well. In a heavy kettle
heat the oil and the butter over moderately high heat until the
mixture is hot but not smoking and in the fat brown well the chicken,
patted dry and seasoned with salt and pepper, in batches,  transferring
it as it is browned with tongs to a platter. Pour the  fat from the
kettle, add the onions, and sautÃ© them, stirring, for 1  minute. Add
the vinegar and the wine and boil the liquid, scraping up  the brown
bits, until it is reduced by half. Add the broth, the  tomatoes, the
dried tarragon, if using, and the chicken, bring the  mixture to a
boil, and simmer it, covered, for 20 to 25 minutes, or  until the
chicken is cooked through. The chicken may be prepared up  to this
point 1 day in advance: Let the mixture cool, uncovered, and  chill it,
covered. Reheat the mixture before proceeding.  Transfer the chicken
and the onions with a slotted spoon to a heated  platter and keep them
warm, covered with foil. Stir the arrowroot or  cornstarch mixture, add
it to the simmering cooking liquid with half  the chopped fresh
tarragon, if using, and simmer the sauce, stirring,  for 1 minute.
Spoon the sauce over the chicken, sprinkle the chicken  with the
remaining chopped fresh tarragon, if using, and garnish it  with the
tarragon sprigs.  Serves 6.  Gourmet May 1991  Recipe by: Gourmet, May,
1991  Posted to MC-Recipe Digest by "gswindell@widomaker.com"
<gswindell@widomaker.com> on Apr 15, 1998

A Message from our Provider:

“Lust and selfishness do not equal love”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 167 Calories From Fat: 78 Total Fat: 8.7g Cholesterol: 5.1mg Sodium: 1105.5mg Potassium: 550.5mg Carbohydrates: 11g Fiber: 1.7g Sugar: 4.6g Protein: 7.8g