French Chicken Tarragon recipe is a traditional French bistro dish that combines chicken with tarragon, white wine and cream. The dish is made in one pot and usually with chicken thighs.
Tarragon is a wonderful herb that has an anise, licorice like flavor to it. All you need is either a Dutch oven or a cast iron skillet or oven safe pan with a lid or aluminum foil to cover. This is an ASMR cooking video designed to give the viewer a relaxing experience. #FrenchChickenTarragon #SuperTastyBites #OnePotCreamyChickenThighs
INGREDEINTS LIST
4 to 6 large chicken thighs – you can also use a whole chicken that has been divided – or you can use thighs with drumsticks or chicken breasts. But using chicken with the bone in adds the most flavor to this dish.
2 large shallots – or one medium white onion
2 to 3 large garlic cloves
A bunch of fresh tarragon leaves – you will need 2 TBS chopped + extra for garnish. Make sure the tarragon is the French tarragon that has the licorice/anise flavor to it.
2 Tbsp. unsalted butter + 1 Tbsp. EVO for frying chicken
1 cup chicken stock (if you can make your own stock from scratch great – if not store bought is fine.)
1/2 cup dry white wine – any dry white wine is good
1/2 cup heavy cream or crème fraiche
Salt & Pepper – which you will use for seasoning chicken before frying and also later for sauce – amount you add will be to taste.
Follow directions in video.
Some important tips – take chicken out at least 1 to 2 hours prior to cooking – never cook stone cold chicken. Rinse chicken, pat dry with clean paper towel, then generously salt and pepper both sides – leave at room temp for 2 hours.
When browning in pan – place chicken skin side down first – do not disturb the chicken and cook for 10 minutes- then turn over and cook another 10 minutes.
Once chicken is done and you add cream to sauce pan, you will cook stirring frequently and reduce liquid to about half. To thicken more, you can add some flour or more cream or continue to reduce. The cream sauce should not be thick like gravy, but should coat the back of a spoon. Crème fraiche will help thicken the sauce more than heavy cream.
I added some par boiled baby potatoes towards the end which added a nice touch to this recipe – and then I served with some sautéed asparagus as well. I was very happy with the end results and will definitely be making this dish again.
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Happy Cooking!
Kristina – Super Tasty Bites