Casserole Poached Chicken W White Wine Tarragon Sauce Julia Ch

From mastering the art of french cooking. very moist chicken with a rich cream sauce. the sauce is so rich that i would follow julia's recommendation of very simple sides that don't compete with the flavors at all... Buttered peas and baked or mashed potatoes work well. this recipe looks very long, but is actually quite easy... Just prep the bird and throw in the oven. the sauce comes together quickly at the end.

Steps

Preheat oven to 325 , then cook the onions and carrots on the stovetop in 2 t butter until vegetables are tender but not brown.

Rub the outside of the bird with 1.

5t of the butter and place the other 1.

5 t inside the bird.

Sprinkle the outside with half of the salt and tarragon and the inside with the other half.

Truss and arrange the chicken breast-side-up on top of the sauteed vegetables in the casserole.

Pour the wine into the casserole and add enough of the chicken broth to reach about 1 / 3 of the way up the chicken.

Add the herbs and giblets.

Bring to a simmer on top of the stove.

Drape the damp cheesecloth over the breast and thighs.

It should be long enough to fall into the liquid on either side so that is will draw the broth over the chicken and basted it during the cooking.

Smear remaining butter over cheesecloth and top with a layer of waxed paper.

Cover casserole and set in the preheated oven.

Bake chicken for 1 hour and 40 minutes.

Watch to make sure that.

Ingredients

carrot, onion, whole chickens, butter, salt, dried tarragon, dry white wine, chicken stock, bay leaf, parsley sprigs, fresh tarragon, chicken giblets, flour, heavy cream, white pepper, lemon juice