Jeffrey Smart
Poulet Vermouth
The day before
Debone a roast chicken and put pieces of meat on a plate.
Use the carcass to make a chicken stock.
Roast some shallots.
Once cool, peel and quarter.
On the day
Béchamel sauce:
Make a roux by melting some butter in a heavy frying pan and slowly adding a little flour.
Cook until the mixture becomes a biscuit crumb, and then start adding the vermouth.
Slowly add the stock.
Grind fresh tarragon, sea salt, and mixed peppercorns with a stone pestle
and mortar.
The chicken: Brown the chicken meat, add the tarragon with seasoning, béchamel sauce, cream and then simmer.
Serve with rice and green beans.
serves 4