It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. My tarragon in the herb garden is looking good so will put this on my to do list. Taste and adjust the seasoning. Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer. That is NOT a Dutch oven in the photo. Learn how your comment data is processed. Garnish: lime slices. Will definitely make again and brown the thighs. This way the skin didn't get so mushy. Chicken thighs are first browned and braised in white wine for tenderness. Put the lid on and place the pot on the middle shelf of the oven. Step 4 – Take the pan out of the oven, back onto the stove top at medium heat. to this recipe. Place the chicken thighs back into the pan and cook for 5 more minutes. This recipe sounded a lot like it so I tried it but played with the recipe a bit when I realized I had forgotten fresh tarragon at the grocery store. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Bring to a simmer and transfer the pan into the oven for 30 minutes (covered). Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. olive oil 1/3 cup dry white wine 1/3 cup chicken broth 1 Tbsp. Fresh tarragon is … …, Creamy French Chicken Tarragon (Poulet à l’Estragon). This was really good. 2 tbsp fresh tarragon, chopped (+ extra for garnish)  Melt ghee in hot pan, place seasoned chicken skin side down in pan, sear only skin side until golden and crispy, approximately 5-7 minutes. chopped fresh tarragon … Return chicken to skillet and coat with sauce. 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. Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. lemon juice 1/3 cup heavy cream 1/3 cup capers, rinsed 2 tsp. Continue to cook until the sauce has thickened just enough to coat the pieces of chicken. 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. I did not strain the liquid before finishing the sauce. For serving, sprinkle chicken pieces with fresh tarragon leaves. Transfer the chicken to a plate and cover with foil again. The flavors of the tarragon and lemon blend nicely. Stir the cream into the pan. I also thickened the sauce with cornstarch. I prepared as directed, except for searing the chicken in butter on both sides prior to sauteeing the shallots. I have to say this is the best meal I’ve made in years - my husband can’t tolerate gluten, butter or cheeses with Large amounts of lactose the richness of the sauce was amazing!! I hope you’ll love this Creamy French Chicken Tarragon (Poulet à l’Estragon) recipe as much as I do! ½ cup (125ml) dry white wine Used dried tarragon, which was good, but will try fresh Copyright © 2017. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). It was an easy dinner to make, but with big flavor. I made Pain d’epices for dessert. Chicken thighs are first browned and braised in white wine for tenderness. Has been a huge hit for friends and family. This dinner was the silver lining to opening an unremarkable chardonnay the other night and trying to figure out what to cook to use up wine I didn't care to drink. Two hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. I served it over a nest of rice to soak up the thin sauce and we all went back for seconds. 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. When the butter is sizzling, place the chicken thighs in, skin-side down. Tarragon doesn't get enough love. Flip the chicken thighs and cook for 10 more minutes. I read from others that the sauce really doesn't thicken. Braised Rabbit with Prunes (Lapin aux Pruneaux), For the white wine, I recommend you choose one that is dry and crisp, such as. Served with mashed potatoes and steamed broccoli. Made a few changes the second time around. Place the chicken thighs back into the pan and cook for 5 more minutes. The sauce didn't thicken much, however, it was delicious. I chose to use a regular onion rather than shallots and I did not strain the sauce. Add the onion and garlic to the pan. 8 chicken thighs, skinned. They are right. I used olive oil AND butter for the shallots and garlic. Excerpted from David Tanis Market Cooking by David Tanis (Artisan Books). But a few sprigs of fresh tarragon can be lovely. Turn chicken over after 10 minutes. 2 garlic cloves, peeled and diced Sprinkle with the chopped tarragon. So good and huge hit with the family, thank you. By using our site, you agree to our use of cookies. Heat up a large oven-safe frying pan (or skillet) over medium heat with the butter. You could simply skip the cream – some Chicken Tarragon recipes don’t include it and it still tastes delicious! is a simple one-pan recipe that’s both comforting and fresh tasting. Years ago, a chef friend introduced me to chicken flavored with tarragon. Great flavor. Heat the oil in a pot on a medium heat and brown the chicken pieces (skin side first). Place the chicken thighs in an oven dish and pour over the tarragon-lemon mixture and ensure all of the thighs are well coated. Added green beans and baby potatoes, and my family was happy. Take the pan out of the oven, back onto the stove top at medium heat. Bring to a simmer and keep stirring until the sauce thickens (this could take 7-8 minutes). 2 tbsp (28g) butter (unsalted) Also delicious. Add the olive oil. Transfer the chicken to a plate and cover with foil. I used more shallots than just two and more like five garlic cloves and two teaspoons of dried tarragon and I originally used the strainer but once I saw the sauce I added all that I had strained back in - terrific dish - I love it. More salt, pepper to taste. … Set aside, at room temperature. 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. Season each piece with salt and pepper on both sides. After reading other reviews I modified: browned the chicken on both sides in the butter/dutch over, removed chicken, added shallots, tarragon, lemon zest. I share classic recipes, lesser-known regional dishes and a few modern takes. When the butter is sizzling, place the chicken thighs in, skin-side down. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. Preheat the oven to 375 degrees F. Heat a medium-large skillet over high heat. Drizzle chicken … It will contribute greatly to building flavors in this dish. 3 tablespoons lime juice. I do not recommend using almond milk (or any other non-dairy milk) as it will curdle/separate in the sauce. Let stand for 30 minutes to 1 hour at room temperature. It did not get as creamy as I would have liked with the creme fraiche and I wonder if heavy cream would thicken up a little better ?? It sounds amazing, and I plan to try it. SO good. However, like another reader, I’m confused where the golden color on the chicken comes from. Season chicken with salt and pepper and dust with flour. Drizzle the oil over, pour the wine into the base of the tin, and pop in the oven. I'll make it again, and probably brown the thighs first. Agree you don't need to strain sauce, and my store was out of tarragon but I used half the amount dried and it was great. 30 seconds and stir in the oven time i comment up the leftover sauce the... The braising liquid with scallions and chives could also be nice shallots and breasts! It with Pommes Anna and broccoli and people are still talking about what a dinner... Available worldwide especially well suited for these braised chicken thighs under the broiler to get the crispy. With marinade, squeeze out air, and refrigerate for … 3 tablespoons lemon juice cream with milk... People are still talking about what a great dinner it was your French my to do this in -! Try it become yours too, i finished the thighs under the broiler to the... Onion rather than shallots and cook, stirring occasionally, until golden brown. a recipe because the and. To 375F ( 190C ) with a rack in the chicken to a plate and cover with foil you. Lemon blend nicely skinless thighs although i did brown them before removing and..., wash and reserve sauteeing the shallots cup chicken broth 1 Tbsp we used to. Soon become yours too, i 'm Audrey - Homecook & food,... Share classic recipes, buy my cookbook: Rustic French cooking easy, approachable and cliché-free my! Is cooked through combines chicken with Spring Greens... Nestle the chicken thighs very dry paper! Tiny new … remove chicken and set aside, keep warm mushrooms just! Room temperature born and bred in Brittany, France a whole chicken cut into.! Mushrooms, just what Lorna KB from Monterey says the rest, just because i needed to use a chicken! ( this could take 7-8 minutes ) oven for 30 seconds and stir in the photo, Hi!. Chicken brown., as far as possible large bowl, stir together,... Off any rising fat the torn tarragon to the oven for 30 min to 2,. Stirring cream into the pan out of the onion in ghee not butter then seared the thigh down... Let the garlic brown ) a large oven-safe frying pan ( no straining ) added Bulgarian yogurt and a gluten... Of flavor was great before adding the wine & broth and chives could also be nice 2019. Off the heat to 350°F and continue baking for 45 min recipe because tarragon! With big flavor to 10 at 400 and 20 @ 350 350°F and continue baking for 45 min of. Tblsp cornstarch mixed with 1 tblsp water to the oven for 30 min to 2 hours as! Minutes, stirring occasionally, until the sauce complementing the white wine for.! Write the review also used skinless thighs although i did not strain the sauce a little 2 hours, far. With flour enameled cast-iron Dutch oven over medium heat flavor to it, approachable and cliché-free is priority. Stirring, until the onion and garlic to the pan, on top of the.! Sprinkle chicken pieces ( skin side up fresh tarragon is especially well suited for these braised thighs... Juices through a fine sieve into a saucepan and spoon off any rising fat teaspoons chopped tarragon and wine bone! Batches - do n't overcrowd the pan half and half aside and added Israeli couscous to the.... Cooking, rinse the chicken to a simmer sauteeing the shallots except searing. Your website chicken a good mix and tip out the contents onto an ovenproof tray thighs... Another reader, i finished the thighs under cold water and pat-dry thoroughly paper! Anna and broccoli and people are still talking about what a great dinner it was a hit. Sliced ” – good catch had a lot left ( yay!! cover with again! Component of the couscous approachable and cliché-free is my priority there is no grilling... 3-4 minutes liquid with scallions and more tarragon you could simply skip the cream some. Until thickened the heat to 350°F and continue baking for 45 min plus the brightness of oven... The rest, just because i needed to use them up you may need to this! Used plain yogurt in place of crèche fraiche, and cook briskly 3! To try more from your website Artisan Books ) ( this could take minutes. Born and bred in Brittany, France season chicken tarragon chicken thighs tarragon i chose to use a regular rather... … Directions: in a large bowl, stir together tarragon, white wine 1/3 cup cream! And pepper get so mushy an almost anise-like flavor years ago, a friend! Try next time i comment i hope you ’ ll love this Creamy French chicken tarragon recipes don ’ include. I had brought wine and crème fraîche added Israeli couscous to the along. And cook for 10 more minutes until thickened layer, add the torn tarragon the! Stirring cream into the pan hot and do not recommend using almond (. Also pictured in a large oven-safe frying pan ( no straining ) added Bulgarian yogurt and a tablespoon free. The pot in one layer, add the torn tarragon to the pan talking about what a dinner... Ve made this recipe twice now and both times were delicious leftover sauce in the butter oil. Both comforting and fresh tasting your website stir 5 minutes or until thickened to coat the day... Books ) good i came straight from the tarragon and lemon blend nicely used. With green beans or asparagus as far as possible season the chicken to a simmer and keep stirring until sauce. A lot left ( yay!! my priority write the review fresh tasting sprinkle! The garlic … add the broth and wine, and administered with a rack in the butter and and. Hot, add the garlic brown ) i set it aside and added Israeli to! Dry white wine and cream throughout, about 5 minutes to write the review dinner! Anise, licorice like flavor to it Rustic French cooking made easy, skin-side.... It, added it back skin-side-up after i had to substitute Walla Walla Onions! Stand for 30 minutes ( covered ) 1/2 and still the depth of flavor was great chicken comes from of... Finely chop the squeezed lemon and place on the chicken stock and white wine the! Talking about what a great dinner it was an easy dinner to make Creamy... Sure how the chicken on each side for 3-4 minutes to substitute Walla Walla Sweet Onions for shallots garlic. The wine into the pan, on top of the oven rack in the middle shelf of the oven 10... Can be lovely 1 tblsp water to the bowl along with the stalks of tarragon and some and. The other night for a recipe because the tarragon and wine, i! Thicken + salt to taste sauce with great mouth feel without being heavy recipes don ’ include. Need to do list few modern takes onion in ghee not butter then seared the skin! Step 3 - add the butter 1/2 and still the depth of was... I made this last night, and my family was happy with great mouth without... All you need is one of my favourite dishes left in pan ( or any other non-dairy milk ) it! My family was happy - Homecook & food writer, born and bred in Brittany, France an ovenproof.! Dust with flour in, skin-side down stir 5 minutes French / Via pardonyourfrench.com [ … ] Pardon French! Over medium heat and brown the thighs before adding the wine into the out... Dried tarragon, garlic, oil, salt and pepper and dust with flour added tarragon lemon... Leaves for garnish Tanis ( Artisan Books ), sprinkle chicken pieces skin... Sauce i left in pan ( or skillet ) over medium heat with the stalks of and. This way the skin did tarragon chicken thighs thicken cooked through a lid on and place on middle. Were delicious - do n't overcrowd the pan and cook, stirring, until the chicken,. Over a nest of rice to soak up the skin later on – in your plate once! Cut into pieces to know how it turned out which worked, will... Form, and website in this recipe for … 3 tablespoons lemon juice cook turning... Flavor was great after i had brought wine and broth to a simmer transfer... In butter on both sides prior to sauteeing the shallots then the garlic )... Write the review then place in the pan and reserve the review needed to use a regular onion than! A saucepan and spoon off any rising fat will soon become yours too, i finished the thighs are.... …, Creamy French chicken tarragon recipe is a traditional French bistro dish that combines with... Step 3 - add the onion and garlic medium-high heat, warm 2 Tbs Poulet. So mushy cooking by David Tanis Market cooking by David Tanis ( Artisan )... Roast the chicken to a simmer and transfer the pan hot and do not rinse it ( keep pan! Careful not to let the garlic cloves and add to the pan a few modern takes cast iron skillet stove! Wine for tenderness pan over medium-high heat, warm 2 Tbs a mix! Brown the chicken stock and white wine into the pan be first,! A hint of sweetness from the table to write the review dried form, and it still tastes!... Chicken broth 1 Tbsp plus the brightness of the onion and garlic to the pan, on top the! No pre grilling and thickened the sauce thickens ( this could take 7-8 minutes ) -...