Daniel Boulud’s Poulet à l’Estragon

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Michelin-starred chef Daniel Boulud's latest restaurant is Cafe Boulud at Four Seasons Hotel Toronto. He treated us to a guest appearance and assembled an adapted version of one of his signature dishes. Trust us, it's worth a try!

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Ingredients

1 whole chicken cut in 8
Salt and freshly ground white pepper
4 Tablespoons flour
2 Tablespoons olive oil
1 Tablespoon butter
10 ounces pearl onions
1 head fennel, trimmed peeled and cut in 8 wedges
2 Tablespoon tomato paste
½ cup tarragon vinegar
2 cups chicken stock or low sodium chicken broth
½ cup chicken demi glace or jus
15 golf ball-sized vine tomatoes, peeled
6 sprigs tarragon
1 cup crème fraîche

Method

In a 5-quart braising pan over medium heat, melt the butter and oil. Season the chicken on all sides with salt and pepper, and then coat with the flour.

Add the chicken, onions and fennel to the pan and sear on all sides until golden brown, about 10 minutes total.

Stir in tomato paste, and then pour in the tarragon vinegar. Simmer, and then stir in the chicken stock and demi glace.

Return to a light simmer and stir in the tomatoes and tarragon. Cover, and cook for 25-30 minutes, until the chicken is cooked through.

Serve garnished with crème fraiche.

Rice Pilaf

1.5 cups basmati rice
2 Tablespoons olive oil
2 Tablespoons butter
1 shallot, finely minced
1 teaspoon salt
1 bay leaf
½ bunch tarragon, chopped

Rinse the rice under cold running water and strain. Heat olive oil and butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring until translucent. Add the rice and butter, stir to coat. Add the salt and 2 ½ cups of water and bring to a simmer. Cover, and cook undisturbed over low heat for 12 minutes. Remove from the heat and rest 5 minutes. Fluff the rice with a fork and stir in the tarragon.

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