Poulet a l’Estragon

Our good friend Heather hosted us in Milwaukee at her very cool Walker’s Point loft. Replete with a large, gourmet kitchen and an outdoor patio perfect for summer cocktails, her idea of staying in for dinner was met with relief, especially after our long drive in from northern Michigan and a bout with rush hour traffic.

On her way home from work, she had picked up a fresh, organic chicken along with some vegetables from Whole Foods. Add some icy cold martinis and a beautiful bottle of California pinot noir, plus some locally made Purple Door ice cream for dessert, our meal was delicious, and memorable. Best part? Simply spending time with our old, dear friend. Was it health food? You decide. But this I know, celebrating God’s blessings in our lives and enjoying a relaxing feast with family and friends lifts my spirits in a way that is both nourishing, and lasting.

Chicken with Tarragon

1 whole organic chicken
2 whole lemons (sliced, seeded)
Fresh tarragon, chopped
Dijon mustard (1 tbsp)
Whole scallions, trimmed
Fresh dill, chopped
2 cloves garlic, chopped
Mixed colors mini potatoes
Organic carrots, cut
1 head broccoli, cut into pieces
Extra virgin olive oil
Butter
Crème fraiche
White wine
Sea salt and fresh ground pepper

• Pre-heat oven to 400 degrees
• Prep and dry chicken
• Place chicken in a large sauce pan (non-stick not recommended); coat inside and out with olive oil, S&P, handful of fresh tarragon, juice of one lemon, lemon slices, mustard, garlic, tablespoon of crème fraiche. Surround with whole scallions; put in oven. After 20 minutes, reduce heat to 350 degrees.
• While chicken is roasting, place root veggies (with some garlic) and broccoli on a half-sheet pan, coat with olive oil, add some pieces of butter, lemon juice (tbsp.), salt and pepper, and chopped dill. Place in oven with chicken.
• When everything looks done and chicken tests at a safe temperature, carefully remove chicken with oven (keep oven mitts on pan handle so not to burn hands.) Turn off veggies, add pad of butter and allow to rest.
• Remove chicken and scallions to a platter, allow to rest under foil.
• Place chicken pan on the burner, medium-high heat. Add 1/2 cup of white wine, 1/2 cup of crème fraiche, squeeze of 1/2 lemon (no seeds), a little butter. Whisk until thick. Add remainder of chopped tarragon. Coat whole chicken with it. Carve and serve.
• Toss veggies with butter, add pinch of salt and fresh pepper, squeeze of lemon juice. Serve topped with fresh dill.