Cuisse de poulet à la crème à l'estragon avec pommes frites
又係老公煮食時間，今晚佢跟一個法國食譜，好味 ^^b
原食譜 Poulet à la crème à l'estragon 係整成隻雞......
1 chicken, about 3.5 lb (1.75 kg)
salt
10 sprigs fresh tarragon
1 oz (25g) butter
6 fl oz (200ml) chicken stock
6 fl oz (200ml) heavy (double) cream or crème fraîche
Season the chicken inside and out with salt. Place 8 sprigs of tarragon inside the cavity of the chicken.
Melt the butter in a pot just large enough to hold the chicken. Brown the chicken on all sides for about 10 minites. Remove from the pot and discard the butter. Pour in the stock and deglaze the pot, scraping up browned bits with a wooden spoon. Return the chicken to the pot, cover and cook over low heat for 1 hour and 20 minutes.
Meanwhile, strip the leaves from the reserved tarragon and chop finely. Remove the cooked chicken from the pot and keep warm. Boil the cooking juices until reduced to a syrupy consistency, then add the cream and boil for 2 minutes longer. Stir in the chopped tarragon and remove from heat.
Carve the chicken into portions and arrange on a serving plate. Pour the cream sauce over and serve immediately.
