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Title: Baby Chickens In Tarragon Sauce
Yield: 3 Servings

Ingredients

      3    whole chicken; 1-1 1/2 lb.
           -ea.
      1 oz butter
      1 tb vegetable oil
           salt and pepper

Instructions

Cut baby chickens into halves. Place each half down on a bench and press
down to flatten slightly.

Heat butter and oil in frying pan and add chickens. Unless your pan is
very large, you will need to do them in two batches or even three. Brown
on both sides.

remove chicken halves and season well with salt and pepper. Wipe out pan.

Sauce

Melt butter and add bacon. Cook until bacon fat is transparent. Add
garlic and flour. Fry flour for a few min. until it is granulated. Do not
brown it.

Cut tomatoes into quarters, squeeze out come of seeds, then dice tomato.
Add to pan with tarragon, sugar, white wine, a little salt and pepper (not
too much as the sauce will be reduced and it will become too salty). Cook
until sauce is reduced by about half.

Add cream to sauce and remove form heat. Place chickens in large shallow
ovenproof casserole. They can be placed slightly overlapping. If you do
not have a large enough casserole, use two. Coat with the sauce.

Cook in 350-375 oven, basting with sauce until chickens are tender.
Because they are so small, they won't take long, perhaps about 30-45 min.

The sauce should be of a good coating consistency. If it becomes thin in
the oven, you can easily rectify this. Place sauce in saucepan on stove
and boil rapidly and it will thicken in a few min.

The chickens are served with a little of the sauce to coat them.

Notes: Use a dry white wine, but not one which has too much acid or it
will be too sharp with the chicken.

Make sure that when you buy dried tarragon it has a good aroma. If it is
kept too long in the shop, it may smell musty. Russian tarragon is the
usual variety grown in herb gardens in Australia and this doesn't have a
great deal of flavor. If you can obtain some French tarragon, this is much
more aromatic.

Source:
"Cooking Light Magazine"

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Per serving: 2721 Calories (kcal); 202g Total Fat; (68% calories from fat);
199g Protein; 7g Carbohydrate; 1054mg Cholesterol; 1289mg Sodium
Food Exchanges: 0 Grain(Starch); 27 Lean Meat; 1/2 Vegetable; 0 Fruit; 23
1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0

Preparation Time: 0:00

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