One of the very first birthday dinners Philippe ever cooked for Julia was his mom’s recipe for chicken tarragon. We were in college at the time, staying in dorms over the summer and essentially working with a single cooking knife and pan (that we might have stolen from the communal kitchen). Julia fell in love with this dish, and it’s always been a favorite of Philippe’s so when we found a recipe in Julia Child’s book, we had to make it again – this time with a slightly better equipped kitchen.
Although this isn’t going to score healthy points considering the amount of butter, cream, and egg yolks going on in there, it is truly delicious.
We decided to add some brussels sprouts and brown rice on the side to redeem ourselves.
We used the recipe directly from Julia Child’s “The Art of French Cooking (Vol. 1),” but here’s something similar:
0 comments on “Chicken Tarragon Fricassee with Rice and Roasted Brussels Sprouts”