Most foodies have likely heard of Julie & Julia by now; a recent film with Meryl Steep depicting the immortal Julia Child and Amy Adams playing Julie Powell, a woman on a quest to cook her way through Child’s best dishes. I admit I’m a Julia Child fan.
(There is even a famous photo in our household of yours truly as a baby, in the arms of the one and only Ms. Child.)
With the movie so popular and so much press about Julia recirculating, I came across an article juxtaposing two ‘great’ tarragon chicken recipes… one from Julia Child and one from Meryl Streep. It’s real Julia vs. screen Julia.. Let your taste buds decide.
Julia Child’s Tarragon Chicken Recipe
One 3-lb. roasting chicken, rinsed in cold water inside and out
3/4 t salt, divided
Pinch of pepper
7 T butter, divided
8 sprigs fresh (or 1 t dried) tarragon
1 T olive oil, plus more if needed
1/2 c sliced onions
1/4 c sliced carrots
Preheat oven to 325°F. Season cavity of chicken with 1/4 t salt, ground pepper and 1 T butter. Insert 4 sprigs (or 1/2 t dried) tarragon. Feeling ambitious? Truss chicken with kitchen string. (Learn how online) Dry chicken well and rub skin with 1 tbsp. butter.
On a stove top, set casserole pot over medium heat; melt 2 tbsp. butter and add 1 T. oil. When butter foam subsides, lay in chicken, breast side down. Brown for 2 to 3 minutes, regulating heat so butter is always hot but not burning. Turn chicken on another side using wooden spoons or a towel. Do not break the chicken skin! Continue browning and turning (about 10 to 15 minutes) until golden all over. Add more oil if necessary to keep bottom of casserole filmed. Remove chicken; set aside.
Pour out fat if there are a lot of blackened bits on the bottom of the pot. If necessary, add 3 more tbsp. butter. Cook onions and carrots on low in casserole pot, 5 minutes, without browning. Add 1/4 t salt and 4 sprigs (or 1/2 t dried) tarragon.
Sprinkle chicken with 1/4 t salt. Set it breast side up over the vegetables; dab with butter. Lay a piece of aluminum foil over chicken, cover casserole with lid and reheat on top of the stove until chicken sizzles. Place the casserole pot on a rack in the oven.
Roast for 1 hour and 10 minutes to 1 hour and 20 minutes, basting once or twice. Chicken is done when the drumsticks move in their sockets and juices run clear.
Discard strings (if trussed) and serve! 
Meryl Streep’s Tarragon Chicken Salad Recipe
1 lb. boneless, skinless chicken breast or 3 c of leftover tarragon chicken
Salt and freshly ground pepper, to taste
2 T mayonnaise
2 T sour cream
1 T lemon juice
1 Granny Smith apple, cored, cut into eighths
1 small red onion, peeled, thinly sliced
2 ribs celery, thinly sliced
4 ounces bacon, cooked, crumbled (optional)
3 sprigs fresh tarragon leaves
1 bunch fresh dandelion, arugula or watercress
Place chicken in a medium saucepan, cover with water, season with salt, place over high heat and bring to a boil. Reduce heat to medium low and cook until chicken is opaque throughout, 18 to 20 minutes. Remove from water and let cool. Meanwhile, in a large bowl whisk together mayonnaise, sour cream and lemon juice and season with salt and pepper. Set aside.
When the chicken is cool enough to handle, pull apart into bite-size pieces and transfer to the bowl with the dressing. Add the apple, onion, celery, bacon (if using) and tarragon and toss to combine. Adjust the seasoning with salt and pepper, if necessary. Divide the chicken salad among six plates and arrange the dandelion on each and serve.
I haven’t tried either of them yet, but I’m going with the real Julia… don’t care what it tastes like.
-bryan
