Daniel Boulud's Inspired Recipe: Poulet a l'Estragon

Daniel Boulud may have restaurants across the world, including a 3 Michelin star one, but he's still inspired by his mother and grandmother's cooking.
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Daniel Boulud may have restaurants across the world and 3 Michelin stars for his eponymous Daniel, but he still remains inspired by his mother and grandmother's cooking from his childhood in Lyon.

In the video above we discuss his early influences and then learn the steps for a classic recipe, Poulet a L'Estragon. Watch to learn about how he started cooking and then get advice on how to make a delicious one-pot meal. For the full recipe see below!

Poulet à l'Estragon
Serves 6 to 8


15 golf ball-size tomatoes

1 tablespoon (14g) butter

2 tablespoons (30ml) olive oil

2 (2- (0.9kg) to 3- pound (1.4kg)) farm-raised chickens, each cut into 8 pieces

Freshly ground white pepper

4 large shallots, sliced

10 ounces (283.5) pearl onions

2 tablespoons (32g) tomato paste

3 tablespoons (24g) flour

1/2 cup tarragon (120ml) vinegar

2 cups (480ml) Chicken Stock (see base recipe)

1/2 bunch tarragon

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 (4.7L) 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 (15ml) 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.

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