EVERYTHING SOUNDS BETTER IN FRENCH. POULET À L’ESTRAGON OR CHICKEN WITH TARRAGON? TAKE YOUR PICK. BOTH ARE EQUALLY DELICIOUS. I LOVE LICORICE TANG OF TARRAGON, THE LATIN NAME FOR WHICH, ARTEMISIA DRACUMCULOUS REFERS TO THE HERB’S ROOT WHICH IS SHAPED LIKE A DRAGON. YOU CAN COOK AND SERVE THIS CHICKEN THE SAME DAY, BUT BY SEASONING IT A DAY AHEAD, INSERTING SOME TARRAGON SPRIGS IN THE CAVITY AND UNDER THE SKIN, IT WILL ENHANCE THE FLAVOR. BASICALLY, YOU ROAST THE CHICKEN AND MAKE A SAUCE WITH THE DRIPPINGS, SOME SCALLIONS OR SHALLOTS, GOOD RICH CHICKEN OR VEAL STOCK, CRÉME FRAȋCHE AND LOTS OF TARRAGON. THERE IS SOMETHING DEEPLY SATISFYING ABOUT THE CRISP SKIN AND JUICY FLESH OF A PERFECTLY ROASTED CHICKEN BATHED IN A RICH, TARRAGON-FLAVORED CREAM SAUCE. ÉPATANT!
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