BOILED CHICKEN WITH TARRAGON RICE

Preparation Method :

• Put the boiling fowl in a large saucepan with the whole carrot, turnip and onion. Add the bouquet garni, salt and pepper.
• Cover with water and bring to the boil. Cover and simmer for about 2 hours, skimming the water occasionally.
• Put the rice in a saucepan of boiling salted water and simmer for 12 to 15 minutes or until cooked but still slightly firm.
• Blanch the pepper in boiling water for 1 minute. Drain the rice and add the red pepper to it.
• Stir in the tarragon vinegar, olive oil and salt and pepper to taste.
• Spoon into a heated serving dish and sprinkle with the chopped tarragon.
• Remove the bird from the pan, take off the skin and carve the meat.
• Serve the chicken with the tarragon rice.
• Also delicious served cold.