Oven-roasted poularde – tarragon cream & root vegetables
Preparation
Why this wine?
Good to know
Tips & insights
- Take the poularde out of the fridge an hour before roasting so it cooks evenly.
- Pat it thoroughly dry before cooking and salt the skin — this turns it golden and crisp in the oven.
- Arrange the root vegetables around the bird; they cook in the roasting juices and become the side dish.
- Add the tarragon to the cream sauce only at the end so its anise aroma stays fresh.
- Cover the breast loosely with foil after two-thirds of the cooking time if it colours too quickly.
Frequently Asked Questions
Which wine pairs with poularde in tarragon cream?
The Louré. Its calm structure and depth carry the cream sauce and the succulent poultry, while its body answers the herbal note of the tarragon. A rounded interplay of meat, sauce and wine.
Can I replace the poularde with an ordinary chicken?
Yes. A good chicken of about 1.5 kg works; shorten the cooking time by roughly fifteen minutes. The poularde is meatier and juicier, but the result with chicken remains very good.
How do I know the poularde is done?
The juices running from the leg joint should be clear, not pink. A probe thermometer in the thickest part of the leg ideally reads 82 °C. Let the bird rest for ten minutes before carving.
How do I thicken the tarragon cream sauce?
Reduce the stock and cream uncovered until the sauce lightly coats the spoon. If it stays too thin, a small piece of cold butter at the end helps. This lets you skip flour and keep a clean flavour.
