Poulet Sauté a l'Estragon
Things we learned today: how to cut a chicken into 8 pieces, adding tomatoes to the sauce and remembering to not strain them out, blanching tarragon to eliminate some of it's overpowering taste.
That Chef Didier's in a really good mood after returning from vacation, and that he's blazingly fast. He did the afternoon demo, normally 2 1/2 hours, in 1 1/2.
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