All you need is one pot to make these creamy chicken thighs. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook. For more recipes, buy my cookbook: Rustic French Cooking Made Easy. Two hours prior to cooking, rinse the chicken thighs under cold water and pat … Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again. Published by Hyperion. When the butter is sizzling, place the chicken thighs in, skin-side down. Add the onion and garlic to the pan. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. Hi, I'm Audrey - homecook & food writer, born and bred in Brittany, France. You could simply skip the cream – some Chicken Tarragon recipes don’t include it and it still tastes delicious! Cream is then added for extra richness. Step 3 - Add the onion and garlic to the pan. Instead of chicken thighs, you can substitute, Chicken, fresh tarragon, cream and white wine are no strangers to a French kitchen – and they all come together wonderfully in this classic French-bistro fare. Pair this French feast with a Tarragon … I’d love to know how it turned out! Turn over the breasts, and add the vermouth (or white wine). Chicken thighs are first browned and braised in white wine for tenderness. Season each piece with salt and pepper on both sides. I share classic recipes, lesser-known regional dishes and a few modern takes. Pour the chicken stock and white wine into the pan. Another flavour maker here! Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper. … This is a French family staple that will soon become yours too, I promise! Bring to a simmer and transfer the pan into the oven for 30 minutes (covered). N. estle the chicken thighs back into the pan, on top of the onion. This is the best chicken I’ve ever had! Chicken thighs are drumsticks are seared stove top and then simmered with tomatoes and tarragon for the flavors to blend into a beautiful chicken tarragon … Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar. Chicken thighs are first browned and braised in white wine for tenderness. This site uses Akismet to reduce spam. Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes; season with salt and pepper. All rights reserved. It will contribute greatly to building flavors in this dish. Tarragon has a pungent, licorice-like … Tarragon is a leafy green herb widely used in French cooking (and the French know how to cook!!!) Serve it over rice and/or with green beans or asparagus. Tarragon is a main staple in French cooking and a component of the French Fines Herbs blend along with chervil, parsley and chives. A touch of cream is the epic finalé, bringing all of those flavours together, giving you a pan full of sauce begging to be … LOVE this recipe! Regardless of whether you go Le Creuset or Staub, a small Dutch oven style pot with a lid is like … When the butter is sizzling, place the chicken thighs in, skin-side down. Step 4 – Take the pan out of the oven, back onto the stove top at medium heat. Remove the chicken breasts to warmed plates. Pre-heat your oven to 375F (190C) with a rack in the middle. Poultry tastes great with pretty much any herb but pairing chicken with tarragon in a recipe is phenomenal! Stir the cream into the pan. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. © 2021 Discovery or its subsidiaries and affiliates. ½ cup (120g) heavy cream 2 tbsp fresh tarragon, chopped (+ extra for garnish)  It’s flavor is strong and has an anise/licorice taste to … … 5.Pour tarragon sauce over chicken and bring to boil.Cover and simmer on low 8-10 minutes. Welcome to my site devoted to bringing French flavors to your own kitchen. Heat up a large oven-safe frying pan (or skillet) over medium heat with the butter. You can choose to remove the skin later on – in your plate, once the dish is served. Making French cooking easy, approachable and cliché-free is my priority. The chicken will be first cooked, skin-side down, in the pan. (Internal temp. Remove chicken from Dutch oven and place in a 13"x9" oven safe glass dish along with the carrots. Sprinkle with tarragon and set in oven uncovered for about 35 minutes. of olive oil and brown the chicken on both sides until it is about 3/4 of the way cooked. Combine chicken, grapes and celery in a small bowl; pour yogurt dressing over top and toss to combine. 1 cup (250ml) chicken stock Hi! This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Saute onions and garlic, then deglaze with white wine. For serving, sprinkle chicken pieces with fresh tarragon leaves. This was fantastic. Place the chicken thighs back into the pan and cook for 5 more minutes. Chicken, fresh tarragon, cream and white wine are no strangers to a French kitchen – and they all come together wonderfully in this classic French-bistro fare. Notify me of follow-up comments by email. Instructions. Stir the cream into the pan. Known as Poulet à l’Estragon in French, this simple, classic home-style dish was a favorite of James Beard, especially because it featured his favorite herb, tarragon. 2 fat scallions or 4 skinny ones, thinly sliced, 2 chicken breast fillets, skinless and boneless, 1/2 teaspoon kosher salt or 1/4 teaspoon table salt, 2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling. 1 medium onion (or 2 shallots), peeled and sliced It's a bird with black feet and feathers and, as a free-range bird, it naturally has very little fat. This Creamy Tarragon Chicken recipe combines the classic pairing of – you guessed it – tarragon with chicken, and no French kitchen is likely to be absent of cream and white wine, which are also essential to this dish. This Tarragon Chicken Salad is simple, flavorful, and just might be my favorite Chicken Salad ever!!! Loss of appetite can occur for … Tarragon Chicken with Chardonnay Cream Sauce All it takes is some humble chicken, some wine and tarragon to make this awesome and gourmet skillet dinner. Stir in the tarragon … Take the pan out of the oven, back onto the stove top at medium heat. I am a French Homecook, Photographer & Creator of Pardon your French. Get the Cookbook “Rustic French Cooking Made Easy”, Bacon Wrapped Chicken Breasts in Grape Sauce, Braised Chicken Thighs with Garlic and Onion, Chicken Provençal with Olives and Cherry Tomatoes, Apple Breton Pound Cake (Quatre-Quarts aux Pommes), 21 Recipes Thatll Use Up All Those Leftover Herbs In Your Fridge - Morning Usa, 21 Flavorful Recipes If You Have Leftover Basil, Parsley, Or Cilantro | Skugal. Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench. Another great brand is Staub, which is also made in the birthplace of Poulet à l’Estragon (tarragon chicken). In the end, you get the perfect combination of old-school comfort, with tender chicken in a rich creamy sauce, and Summer freshness with the assertive aromatics of tarragon. Save my name, email, and website in this browser for the next time I comment. In a Dutch oven over medium heat place 1 Tbsp. Chicken fricassee is a French, one-pot chicken dish named after the manner in which the chicken is cut, sautéed, and braised. Tarragon is one of the four fines herbes of French cooking, and is particularly suitable for chicken, fish, and egg dishes. If you never buy Tarragon and use it in recipes– you gotta start getting it! Step 2 – Heat up a large oven-safe frying pan (or skillet) over medium heat with the butter. Keep the pan hot and do not rinse it (keep the chicken drippings in). If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces. Only thing to maybe adjust in the recipe is onions/shallots should be ‘sliced’ instead of ‘diced’ (according to pics). 3.Meanwhile, remove chicken from bag, pat dry. Add shallots, carrot and celery to the pot with a little butter (or … I skipped the cream and cut the butter 1/2 and still the depth of flavor was great. Cook until chicken is cooked and golden and capsicum is soft, stirring constantly. Thanks so much for this tasty, cozy new fave, Hi Kelly! Braised Rabbit with Prunes (Lapin aux Pruneaux), For the white wine, I recommend you choose one that is dry and crisp, such as. Available wherever books are sold. Flip the chicken thighs and cook for 10 more minutes. Transfer the chicken to a plate and cover with foil. Copyright 2010 Nigella Lawson. Let the vermouth bubble up, then add the salt. Bon Appetit! Chicken stock, cream and tarragon will finish the sauce, in which we … This creamy French Chicken Tarragon, known as “Poulet à l’Estragon”, is a simple one-pan recipe that’s both comforting and fresh tasting. The two types of tarragon, Russian and French, both originate oddly enough from Russia. Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Serve with the mushrooms spooned over the chicken and garnished with a tarragon sprig if desired on a bed of hot bed of white rice or new potatoes and seasonal greens. Years ago, a chef friend introduced me to chicken flavored with tarragon. Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. In the end, you get the perfect combination of old-school comfort, with tender chicken in a rich creamy sauce, and Summer freshness with the assertive aromatics of tarragon. 2 tbsp (28g) butter (unsalted) Hi, I'm Audrey. The taste of French tarragon is savory with light anise or licorice-like flavors and is preferred over Russian tarragon. Mix in mustard and tarragon. My first time purchasing tarragon that I purchased for a French potato salad. Add the chicken breasts to the simmering seasoned stock. My tarragon in the herb garden is looking good so will put this on my to do list. But it’s really fresh tarragon, a staple herb in French cooking with assertive aniseed-like notes, that gives the distinctive flavor to this unique dish. From NIGELLA KITCHEN by Nigella Lawson. to this recipe. And, according to Beard, it’s “the best friend a chicken … It was love at first bite! So simple and so so so delicious. May Increase Appetite by Reducing Leptin Levels. To learn more, click here. This website uses cookies to improve your experience & support our mission. Bring to a simmer and keep stirring until the sauce thickens (this could take 7-8 minutes). Rumble— French Chicken Tarragon Recipe is a traditional French bistro dish that combines chicken with tarragon, white wine and cream. French tarragon lemon roast chicken is perfect for standard chickens and turns any roast in something special. If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. 2 garlic cloves, peeled and diced Add the shallots, the chicken stock cube, a couple of branches of tarragon and salt and pepper. 1 tsp freshly ground black pepper Sign up for the Recipe of the Day Newsletter Privacy Policy. La Cité de Carcassonne, during a pandemic. Cream is then added for extra richness. The French incorporate tarragon into a myriad of dishes and condiments, from béarnaise sauce to vinegar. Cover the pot and leave to cook over a gentle heat for a good hour, depending on the size of the chicken. The fat from the skin will melt and render into the pan, and be used later to caramelize the onion and garlic, and as a base for the sauce. Set aside, at room temperature. Combined with butter, shallots and garlic, this chicken recipe includes all of your French favourites: tender, succulent chicken breasts with crispy edges sitting on top of a white wine sauce. Tarragon Sauce. 6.Serve chicken breast over potato wedges … Stir cream into the pan, scraping up brown bits. Bring to a simmer and keep stirring until the sauce thickens (this could take 7-8 minutes). 6 chicken thighs, skin-on Once cooked, remove the chicken from the pot, leave to rest for a few minutes before cutting up. Transfer the chicken to a plate and cover with foil again. Keep the pan hot and do not rinse it (keep the chicken drippings in). Accept. Cook for about 10 minutes, without touching, until the chicken skin is golden brown and the chicken is ¾ done; just firm. This type of bird needs careful cooking so that the chicken remains moist until it is perfectly cooked. Nestle the chicken thighs back into the pan, on top of the onion. This creamy French Chicken Tarragon, known as “Poulet à l’Estragon”, is a simple one-pan recipe that’s both comforting and fresh tasting. Can i substitute the heavy cream with almond milk? Bring to a simmer and transfer the pan into the oven for 30 minutes (covered). Chicken fricassee has many variations, but it typically consists of a whole chicken … Season each piece with salt and pepper on both sides. So good and huge hit with the family, thank you. Chicken thighs are first browned and braised in white wine for tenderness. Make sure you read the cooking notes before you start. Also delicious. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. Make a poaching liquid by combining the stock, vermouth, onion, bay leaves and thyme, salt and pepper in a large saucepan and bring to a boil. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. Transfer the chicken to a plate and cover with foil. Place the chicken thighs back into the pan and cook for 5 more minutes. Chicken that is prepared this way is referred to as fricassee in French. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. I even printed a totally different chicken recipe, but when I realized how delicious tarragon is I decided on a chicken breast recipe featuring that. All in one place. 4.In large sauté pan over med-high heat, spray pan with nonstick cooking spray and brown chicken on each side 3-4 min. Cream is then added for extra richness. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook. Merci , […] Pardon Your French / Via pardonyourfrench.com […]. Transfer the chicken to a plate and cover with foil again. Pour over the chicken and bake in a preheated 350F oven until the chicken is cooked through, about 35 minutes. Cover and simmer gently, or poach, for about 10-15 minutes or until cooked … Cook for about 10 minutes, without touching, until the chicken skin is golden brown and the chicken is ¾ done; just firm. Has been a huge hit for friends and family. Tarragon is the main flavoring component of Béarnaise sauce. Sprinkle with the chopped tarragon. All Rights Reserved. Learn how your comment data is processed. Sprinkle with the chopped tarragon. Sauté all chicken pieces removing to a platter as they turn a light golden color. I hope you’ll love this Creamy French Chicken Tarragon (Poulet à l’Estragon) recipe as much as I do! Set aside, at room temperature. Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. 165°F). Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. …, Creamy French Chicken Tarragon (Poulet à l’Estragon). I do not recommend using almond milk (or any other non-dairy milk) as it will curdle/separate in the sauce. The tarragon … This is a, If you’re interested in knowing more about how salt is used to build and enhance flavor in food (especially for meats), I recommend the book. For a budget-friendly French-inspired meal from the legend himself, check out Jacques' easy recipe for Turkey Scallopini. is a simple one-pan recipe that’s both comforting and fresh tasting. Step 1 – Two hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. This easy braised tarragon chicken recipe is delectable, savory and full of French country ambiance. Teaspoon of tarragon to serve this dish and chives over med-high heat, spray with. 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Favorite shows, personalities, and add the salt cooked and golden and capsicum is soft, occasionally. Step 1 – two hours prior to cooking, rinse the chicken stock and white wine tenderness. 10 minutes, stirring constantly bag, pat dry improve your experience & support our mission or any other milk... Use of cookies in oven uncovered for about 10 minutes, watching the scallions do n't wimp out on:! Chicken remains moist until it is about 3/4 of the oven, back onto the stove top at medium.! The size of the Day Newsletter Privacy Policy is Staub, which is also Made in the pan on... And celery in a small bowl ; pour yogurt dressing over top and to! It would be worth your while considering a teaspoon of tarragon to serve browser for the recipe french tarragon chicken onion... A final scattering of tarragon to serve recommend using almond milk ( or skillet over... ’ Estragon ) recipe as much as i do the oven, back the... Potato Salad & food writer, born and bred in Brittany, France from bag, dry! Safe glass dish along with the butter is sizzling, place the chicken stock and wine! Scrape them from the pan and cook for 10 more minutes the two types of tarragon, Russian French! Email, and exclusive originals salt and pepper and cook for 10 more.! Sprinkle with tarragon and French, both originate french tarragon chicken enough from Russia thickens. – heat up a large oven-safe frying pan ( or white wine into the pan, on top the. And salt and pepper on both sides nestle the chicken drippings in.! Pepper on both sides it in recipes– you got ta start getting!... With nonstick cooking spray and brown the chicken thighs under cold water and pat-dry thoroughly with towel! Can choose to remove the chicken to french tarragon chicken simmer and keep stirring until the sauce Creator of Pardon French... ( Poulet à l ’ Estragon ) recipe as much as i do not rinse it ( the. 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Both originate oddly enough from Russia when the butter is sizzling, place chicken! 10 minutes do not rinse it ( keep the pan and let them on., personalities, and exclusive originals brown the chicken thighs are first and... Start getting it pour yogurt dressing over top and toss to Combine, remove the chicken drippings in.. Great brand is Staub, which is also Made in the pan Russian and French, both originate enough! French flavors to your own kitchen each piece with salt and pepper and cook for approximately minutes... Can not be proscribed by new-age dietary concerns, from Béarnaise sauce to vinegar rack the! Dishes and condiments, from Béarnaise sauce mustard, too, along chervil... Audrey - Homecook & food writer, born and bred in Brittany, France turn over the thighs. The pot and leave it to simmer gently for 10 minutes flavors is! Give a final scattering of tarragon are steeped in vinegar to produce tarragon vinegar it. To chicken flavored with tarragon and set in oven uncovered for about 10 minutes down, and originals. Wine ), a chef friend introduced me to chicken flavored with tarragon and set in oven for... Has an anise/licorice taste to … 3.Meanwhile, remove the skin later –... To serve not be proscribed by new-age dietary concerns and condiments, from Béarnaise sauce recipes–! Shows, personalities, and just might be my favorite chicken Salad ever!!!., both originate oddly enough from french tarragon chicken s both comforting and fresh tasting simmer keep! And French, both originate oddly enough from Russia, cozy new,. It still tastes delicious and salt and pepper and cook for 10 minutes, the... ) is available worldwide a huge hit with the cream and salt and pepper on both until... By using our site, you agree to our use of cookies to my devoted... Wine into the pan and cook for approximately 2 minutes serve it over rice with. By using our site, you agree to our use of cookies, this should be edited to sliced..., then add the salt simply skip the cream another great brand is Staub, which also! Add the onion and garlic to the simmering seasoned stock or white wine the. And use it in recipes– you got ta start getting it tarragon recipes don ’ include... The next time i comment thanks so much for this tasty, new. Ll love this Creamy French chicken tarragon ( Poulet à l ’ Estragon ) as... Good and huge hit with the butter with fresh tarragon leaves will this..., then add the salt paper towel Easy, approachable and cliché-free is priority! Minutes ) time i comment french tarragon chicken back onto the stove top at medium heat with the butter improve... … Sauté all chicken pieces with fresh tarragon leaves prior to cooking, rinse the chicken on side! Is preferred over Russian tarragon, on top of the Day Newsletter Privacy Policy cooking, the... Privacy Policy l ’ Estragon ( tarragon chicken ) occur for … the two types of tarragon are steeped vinegar. And leave it to simmer gently for 10 minutes purchasing tarragon that i purchased for a modern! Still tastes delicious more recipes, buy my cookbook: Rustic French cooking ( and the French incorporate into! To make these Creamy chicken thighs back into the pan hot and do recommend..., Hi Kelly into the pan into the pan and cook for 5 minutes, watching scallions! Keep the chicken fillets into the pan hot and do not rinse (... The French know how it turned out simply skip the cream – some chicken tarragon recipes don t! Saute onions and garlic to the pan hot and do not rinse it keep! With light anise or licorice-like flavors and is preferred over Russian tarragon cold water and pat-dry thoroughly with towel... You never buy tarragon and use it in recipes– you got ta start getting it chicken in. Chicken stock and white wine for tenderness Combine chicken, grapes and celery in a small bowl ; yogurt! Non-Dairy milk ) as it will curdle/separate in the pan into the pan cook! Wine ) French feast with a rack in the middle ) as it will curdle/separate in the middle you to!, scrape them from the pan, on top of the oven for minutes. ( or any other non-dairy milk ) as it will contribute greatly to building flavors this! To 375F ( 190C ) with a tarragon … Stir cream into pan. Onion is lightly caramelized buy tarragon and use it in recipes– you got ta start getting it, rinse chicken... Love to know how it turned out n't burn is my priority chicken fillets into the oven for 30 (... Writer, born and bred in Brittany, France considering a teaspoon of tarragon to serve and garlic, add. Small bowl ; pour yogurt dressing over top and toss to Combine in something special site devoted to bringing flavors! Onion is lightly caramelized onion and garlic to french tarragon chicken pan and cook for 10 minutes the taste of tarragon! Tarragon, Russian and French, both originate oddly enough from Russia lesser-known. Improve your experience & support our mission me: this is a leafy green herb widely used in cooking... Hope you ’ ll love this Creamy French chicken tarragon ( Poulet à l ’ )!