Creamy Chicken Tarragon, a la Jacques Pépin | KQED

In this episode of Today's Gourmet, Jacques Pepin gets creative with chicken, demonstrating how to make, not just one, but two versions of chicken fricassee, split pea soup with chicken skin crackling, and a creamy chicken tarragon. Daughter Claudine stops by to get a lesson on how to salvage old fruit and vegetables instead of throwing them away.

In This Episode:
00:00
1:00 How to debone a chicken
5:49 How to make split pea soup with chicken skin crackling
8:16 How to make chicken fricassee with brown rice
11:45 Special guest Claudine Pepin joins Jacques and gets tips on how to use produce that is on the verge of going bad. She makes her own version of chicken fricassee using chicken gizzards and eggplant.
15:09 How to make creamy chicken tarragon
19:04 Fruit salad with orange marmalade recipe

Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 25, 1991. Chicken Tarragon
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.

The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​

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