With the cold rain and snow that the East Coast has been bombarded with, it seems like it will never be Spring! How to warm up at night? Why not indulge in classic roast chicken? Granted, you'll need a dining companion (or even two!) to order the Poulet a L'Estragon -- chicken with tarragon -- at Baltimore's Petit Louis. After all, the whole Bresse-style chicken is huge! I didn't order an appetizer, but if I had, definitely two couples could enjoy the French seasonal menu item.
The chicken is cooked in duck fat for extra richness. Professional chefs always talk about ordering two things that show the skill of another chef: roasted chicken and omelettes. They seem so simple, but it takes true artistry to get them perfect. The chicken at Petit Louis definitely falls into the artistry category.
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