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Add a photoServings: 4
Ingredients
- 1 whl Chicken - (4 to 4 1/2 lbs)
- 4 lrg Fresh tarragon sprigs
- 2 Tbsp. Butter - (1/4 stick) room temperature
- 1/2 c. Water Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Dry vermouth or possibly dry white wine
- 3/4 c. Whipping cream
- 3 Tbsp. Minced fresh tarragon
- 3 x Egg yolks
Directions
- 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 c. water into roasting pan.
- Roast chicken till 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 till fat rises to the top, about 10 min. Spoon off fat, throw away. Add in vermouth to pan juices in saucepan. Boil till slightly reduced, about 3 min. Add in cream and tarragon and boil till mix thickens to sauce consistency, stirring occasionally, about 5 min. Whisk egg yolks in a bowl. Temper the yolks with cream sauce. Return the yolk mix to the rest of the sauce. Season sauce with salt and pepper. Serve with chicken.
- This recipe yields 4 servings.
- Suggested Wine: Meursault 1991, Louis Jadot
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 4 servings | |
| Calories 841 | |
| Calories from Fat 546 | 65% |
| Total Fat 60.91g | 76% |
| Saturated Fat 22.2g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 277mg | 92% |
| Sodium 300mg | 13% |
| Potassium 698mg | 20% |
| Total Carbs 6.08g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.14g | 1% |
| Protein 58.94g | 94% |
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