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Special Consideration
- Cuisine: French
- Serves 4
"We watched a nature documentary on television the other evening. A lioness captured and killed an antelope, after which the whole pride pounced on the body and fought each other to win their pound of flesh and gristle. I thought, what a good thing it is that we've organised ourselves in a slightly better way!"
- Jeffrey Smart
Extract from The Artist's Lunch. 
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Ingredients
1 whole chicken
1 bunch shallots
Butter
Flour
Vermouth
Fresh tarragon
Sea salt
Mixed peppercorns
Cream
Rice
Green beans
Preparation
The day before, debone a roast chicken and put pieces of meat on a plate. Use the carcass to make a chicken stock.
Roast some shallots. Once cool, peel and quarter.
Béchamel sauce
Make a roux by melting some butter in a heavy frying pan and slowly adding a little flour. Cook until the mixture becomes a biscuit crumb, and then start adding the vermouth. Slowly add the stock.
Grind fresh tarragon, sea salt, and mixed peppercorns with a stone pestle and mortar.
The chicken
Brown the chicken meat, add the tarragon with seasoning, béchamel sauce, cream and then simmer.
Serve with rice and green beans.
If you enjoyed this Poulet Vermouth recipe then browse more French recipes, rice recipes, meat recipes, baking recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 467 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
|
Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
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