Serious Eats: Recipes

Cook the Book: Poulet Sauté à l'Estragon

Posted by Adam Kuban, October 2, 2007

Today's Cook the Book recipe is one that the late James Beard, "the dean of American gastronomy," describes as "one of the greatest—and simplest—chicken dishes" that he knew. "The whole process," he wrote, "takes less than 30 minutes, and you have a dish you could serve to the most critical group of food buffs." Coming from Beard, who moved among the most picky food folks of the time, that's a ringing endorsement. All you need to round out the plate is a salad or vegetable and a simple fruit dessert.

As with all the Cook the Book entries this week, this recipe comes from

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