Poulet au Vinaigre à l’Estragon
My oh my this is a dish you must try! That’s absolutely correct. This is bistro cooking at it’s finest thank you very much. You know for me, this was the intersection of three of my favorites: chicken, tarragon and vinegar. Truly the culinary trinity. Interesting point. One of my favorite dishes, one that I make several times over is chicken in vinegar, Volaille au-vinaigre de vin bistro. I am of the opinion this may well be a contender dish. It was incredibly tasty, the blending of tarragon vinegar with mushrooms and carrots was very well balanced. Delicious is another way to explain it. By the way, I added a bit of chicken stock to the recipe and it seemed to work very well.
What about wine? I threw caution to the wind on wine pairing because I was bowled over with a Champagne that I was fortunate enough to have sampled at a wine tasting. The bubbly in question was NV Besserat de Bellefon Brut. My oh my. Granted it wasn’t the Widow’s 1811 or her 1848 Grand Cru but in today’s world this is one fine champagne. The bouquet was an elegant combination of and plenty of fresh fruit flavors to beat the band! The most incredible, delicate little bubbles thathoneysuckcle, white peach, and ripe plums. On the palate, I have to say it was lively, fresh, full-bodied just seemed to call out and say “buy me” which I did with no arm twisting. I wanted to buy a case but I also have a mortgage to cover. Reality is such a pain!