Ann-Sophie Pick revisits this great classic chicken and signs the perfect Sunday meal.

Ann-Sophie Pick revisits this great classic chicken and signs the perfect Sunday meal.

Fried, fried, in sauce, stewed … In the kitchen, the chicken gives us wings. And it’s not three-star chef Anne-Sophie Peak who says otherwise, she loves to use it in a variety of recipes, from the simplest, like homemade poultry nuggets, gouda cream, to the most complex, the image of Bress chicken marinated on the lees. for sake. This week, the chef at the head of the House Pic in Valence shared on her Instagram account one of her delicious chicken creations: tarragon chicken, rice pilaf. ” For this great classic, I recommend that you choose a good quality chicken: red label or organic. To simplify, there are two varieties of tarragon that you will find on the market.Ann-Sophie Pick explains. The first has small dark green leaves. The taste is very pronounced and concentrated. The second grade has rather long leaves of a beautiful pale green color. Its taste is softer and pleasantly aniseed. Choose the one that suits you best… “.
Inspired by this creation?

Here is Anne-Sophie Pic’s Chicken Tarragon Rice Pilaf recipe:

For chicken:

  • 1 whole free-range chicken, 1.4 kg, ready to cook
  • Salt
  • Pepper
  • 3 tbsp olive oil
  • 3 sprigs of tarragon
  • ½ onion
  • 50 g semi-salted butter
  • 10 ml white wine
  • 30 ml vegetable broth

For rice pilaf:

  • 250 g long grain rice
  • ½ onion
  • 15 g semi-salted butter
  • 45 ml vegetable broth
  • Salt

Chicken with tarragon

Season the chicken inside and out with salt and pepper. Stuff the chicken with tarragon. Melt the butter in a pressure cooker over medium heat. Fry the bird on all sides for 10 minutes. Remove the bird and drain the fat from the casserole. Add the peeled and chopped half of the onion and cook slowly for 1-2 minutes without browning. Pour in the white wine, scrape the bottom of the pot with a wooden spatula to separate the juice from the boil (this operation is called “deglazing”). Let it boil and reduce by half. Pour in the vegetable broth, then return the bird to the pressure cooker. Close it and put it under pressure. When the valve starts to whistle, cook for 14 minutes. Remove from heat, let the pressure slowly drop. Namely, do not open the valve abruptly, so as not to damage the meat fibers. Postpone.

Pilaf rice

Heat up a saucepan with oil. Cut the onion into thin slices and lightly fry for 2-3 minutes. Add the rice, cook slowly, turning almost constantly, for 2-3 minutes (this operation is called “rolling” the rice). Add vegetable broth, then season with a little salt. Cover with a lid and cook for 20 minutes over low heat. When the rice is ready, add a few pieces of butter to it and let it sit for a few minutes. Gently toss the rice with a fork, then season with a little salt if needed (taste well before doing this). Open the pressure cooker, take out the chicken, cut it up and strain the juice through a sieve. Put the chopped chicken in a dish, pour over the juice and enjoy hot with rice served as a side dish.

Also to discover: Ann-Sophie Pic reveals her recipe for this 150-year-old dessert, and it’s super easy