Poulet aigu de Tarragon Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 20, 2006
Very good to excellent recipe, but it seemed like the sauce needed a little something. Next time I will add ginger to the actual sauce - in addition to rubbing it on the chicken - maybe 1 Tbsp. I will probably also add 1/2 tsp salt and 1/4 tsp pepper. I also added flour to the sauce to get it to thicken up.
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Reviewed: Mar. 25, 2003
This was very good - I couldn't find any fresh Tarragon so just used the dried. I heated the leftovers for dinner the next day and it was just as good
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Reviewed: May 1, 2005
Yum-yum! Chicken was great. I made it for the second time and I grated a little ginger and used ginger powder and left it on the chicken for about 15 minutes. I got the ginger kick this time around. Served it with wild rice and enjoyed every bite. Oh I changed the skillet because I didn't like the brown color from frying the chicken mixed with the sauce.
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Reviewed: Oct. 23, 2004
Very good - although I think I probably used too little ginger to get the real punch - there were some subtle flavours in the sauce though. I added mushrooms, which seemed to work quite well. I'd definitely use this recipe again.
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Reviewed: Nov. 7, 2006
I thought this was OK. My husband was not crazy about it. I thought it could have used more flavor and the sauce never thickened.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 15, 2012
Took a while to make but was delicious.
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Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA
Living In: Hollywood, California, USA

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