Cooking with Pomiane
Poulet Flambe a l'Estragon
Page 129
Cuisine: French | Course Type: Main Courses
(1 review)
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Sovay from Northern England,
Great flavour and worth the effort of flambeing, which I always find a bit alarming; I managed not to burn myself or set fire to my wooden spoon this time. Needs fresh tarragon, though, which is not always easy to find if you don't grow your own (I try and invariably fail).
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