French classic dish ( tarragon chicken )
To make a classic Poulet à l’Estragon (French Tarragon Chicken), follow this traditional recipe. This dish features tender chicken in a fragrant, creamy sauce, which is a staple of French home cooking.
Ingredients
Chicken: 1 whole roasting chicken (3–4 lbs), cut into 8 pieces, or 4–6 large chicken thighs/breasts.
Produce: 2–4 large shallots (finely chopped), 1–2 garlic cloves (minced), and optionally 10 oz pearl onions or mushrooms.
Liquids: ½ cup dry white wine (e.g., Sauvignon Blanc), 1 cup chicken stock, and ⅔ cup heavy cream (or crème fraîche).
Herbs & Pantry: 2–4 tbsp fresh tarragon (chopped), 2–4 tbsp unsalted butter, 1 tbsp olive oil, salt, and freshly ground white or black pepper.
Optional: 1 tbsp Dijon mustard or a splash of Brandy/Cognac for depth.
Instructions
Step 1: Sear the Chicken
Prep: Pat the chicken pieces thoroughly dry with paper towels to ensure a good sear. Season generously with salt and pepper.
Brown: Heat 2 tbsp butter and 1 tbsp oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down until golden brown and crisp (about 5–8 minutes). Flip and brown the other side for 3 minutes.
Set Aside: Remove the chicken from the pan and set it aside on a plate, leaving the rendered fat in the pan.
Step 2: Build the Aromatic Base
Sauté: Reduce heat to medium. Add the shallots (and pearl onions/mushrooms if using) to the same pan. Sauté until soft and translucent (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
Deglaze: Pour in the white wine (and Brandy, if using). Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan. Let the liquid reduce by half.
Step 3: Simmer
Braise: Return the chicken pieces to the pan. Add the chicken stock and half of the chopped tarragon.
Cook: Cover the pan and simmer gently over low-medium heat for 20–30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Step 4: Finish the Sauce
Thicken: Transfer the chicken back to a warm serving platter. Increase the heat to medium-high and whisk in the heavy cream (and Dijon mustard if using). Simmer for 3–5 minutes until the sauce slightly thickens and coats the back of a spoon.
Final Seasoning: Stir in the remaining fresh tarragon. Taste and add more salt or pepper if needed.
Serve: Pour the creamy sauce over the chicken. Garnish with fresh tarragon sprigs
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