Poulet à l'Estragon

Ingredients

• Salt 

• 15 golf ball-size tomatoes 

• 1 tablespoon butter 

• 2 tablespoons olive oil 

• 2 (2- to 3-pound) farm-raised chickens, each cut into 8 pieces 

• Freshly ground white pepper 

• 4 large shallots, sliced 

• 10 ounces pearl onions 

• 2 tablespoons tomato paste 

• 3 tablespoons flour 

• 1/2 cup tarragon vinegar 

• 2 cups Chicken Stock 

• 1/2 bunch tarragon

Rice Pilaf 

• 1 1/2 cups basmati rice 

• 2 tablespoons olive oil 

• 1 shallot, minced 

• 2 tablespoons butter 

• 2 1/2 cups Chicken Stock 

• 1 teaspoon salt 

• 1 bay leaf 

• 2 sprigs thyme 

• 2 sprigs tarragon

Yellow Wax Bean Fricassée 

• Salt 

• 1 pound yellow wax beans, trimmed 

• 2 tablespoons butter 

• Freshly ground white pepper 

• 1/2 bunch tarragon, leaves chopped

Directions for the Poulet à l'Estragon 

• Bring a large pot of salted water to a boil and set a bowl of ice water on the side. Score an X on the bottoms of the tomatoes. 

• Boil them for 5 seconds, or until the skins loosen on the bottoms. Strain and peel under cold running water; set aside. 

• In a 5-quart braising pan over medium high heat, melt the butter with the oil. 

• Season the chicken on all sides with salt and pepper. 

• Add the chicken to the pan skin side down and sear until golden brown on both sides, about 10 minutes total. 

• Transfer the chicken to a platter, set aside, and strain all but 1 tablespoon fat from the pan. 

• Reduce the heat to medium and add the shallots and onions to the pan. 

• Cook, stirring, until the shallots are soft. 

• Add the tomato paste and flour and cook, stirring, for another minute. 

• Add the vinegar, bring to a simmer, then stir in the chicken stock. 

• Bring to a simmer, making sure to scrape the bottom of the pan. 

• Return the chicken to the pan with half of the tomatoes and the tarragon. 

• Cover and simmer for 10 minutes, stirring occasionally. 

• Add the remaining tomatoes, cover, and simmer for another 20 minutes, or until the chicken is cooked through.

Directions for the Rice Pilaf 

• Rinse the rice with cold water until it runs clear. 

• Heat the olive oil in a medium saucepan over medium heat. 

• Add the shallot and cook, stirring, until translucent. 

• Add the rice and stir to coat. 

• Add the butter, chicken stock, salt, bay leaf, thyme, and tarragon and bring to a simmer. 

• Cover and cook undisturbed over low heat for 10 to 15 minutes. 

• Turn off the heat and rest, covered, for 5 minutes. 

• Remove the lid and fluff the rice with a fork.

Directions for the Yellow Wax Bean Fricassée 

• Bring a large saucepan of salted water to a boil. 

• Add the beans and boil for 4 minutes, or until tender. 

• Strain, return the beans to the pan over medium-low heat, and toss with the butter. 

• Season with salt and pepper and toss in the tarragon leaves just before serving.