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Narrow Results You've Selected: Poach Chicken Remove all Source Saveur (1) Difficulty Medium (1) Course Main Course (1) Cuisine French (1) Season Fall (1) Spring (1) Topic Recipe (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"french"; var omni_prop11 = omni_channel+":"+"french"; var omni_prop12 = omni_channel+":"+"french"; var omni_prop18 = "french"; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Chicken"; var omni_prop8 = "Technique:Poach,Main Ingredient:Chicken"; var omni_pageName="saveur:"+omni_prop12; 03/01/2002 Poached Chicken with Tarragon Gelée Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too. Issue #44

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