Regardless of whether you go Le Creuset or Staub, a small Dutch oven style pot with a lid is like … You could simply skip the cream – some Chicken Tarragon recipes don’t include it and it still tastes delicious! I’d love to know how it turned out! The gold standard is Le Creuset, made in France, the birthplace of Poulet à l’Estragon (aka, tarragon 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. 2 garlic cloves, peeled and diced This was fantastic. Two hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. Tarragon is a leafy green herb widely used in French cooking (and the French know how to cook!!!) This is a French family staple that will soon become yours too, I promise! For a budget-friendly French-inspired meal from the legend himself, check out Jacques' easy recipe for Turkey Scallopini. 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. Thank you for your feedback. Bring to a simmer and transfer the pan into the oven for 30 minutes (covered). Hi, I'm Audrey - homecook & food writer, born and bred in Brittany, France. Bon Appetit! Combine chicken, grapes and celery in a small bowl; pour yogurt dressing over top and toss to combine. Cover and simmer gently, or poach, for about 10-15 minutes or until cooked … Let the vermouth bubble up, then add the salt. Take the pan out of the oven, back onto the stove top at medium heat. (Internal temp. This website uses cookies to improve your experience & support our mission. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. Braised Rabbit with Prunes (Lapin aux Pruneaux), For the white wine, I recommend you choose one that is dry and crisp, such as. Tarragon is a main staple in French cooking and a component of the French Fines Herbs blend along with chervil, parsley and chives. Keep the pan hot and do not rinse it (keep the chicken drippings in). 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. Chicken that is prepared this way is referred to as fricassee in French. Mix in mustard and tarragon. My tarragon in the herb garden is looking good so will put this on my to do list. Add the tarragon, sour cream and salt and pepper and cook for approximately 2 minutes. Stir the cream into the pan. Once cooked, remove the chicken from the pot, leave to rest for a few minutes before cutting up. This easy braised tarragon chicken recipe is delectable, savory and full of French country ambiance. I will def make again. Years ago, a chef friend introduced me to chicken flavored with tarragon. Pour the chicken stock and white wine into the pan. Flip the chicken thighs and cook for 10 more minutes. Flip the chicken thighs and cook for 10 more minutes. I am excited to try more from your website. Add shallots, carrot and celery to the pot with a little butter (or … Nestle the chicken thighs back into the pan, on top of the onion. Chicken thighs are first browned and braised in white wine for tenderness. 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. LOVE this recipe! 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. 1 medium onion (or 2 shallots), peeled and sliced 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. For serving, sprinkle chicken pieces with fresh tarragon leaves. ½ cup (125ml) dry white wine It will contribute greatly to building flavors in this dish. Step 3 - Add the onion and garlic to the pan. The French incorporate tarragon into a myriad of dishes and condiments, from béarnaise sauce to vinegar. From NIGELLA KITCHEN by Nigella Lawson. Another flavour maker here! Step 1 – Two hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. Chicken thighs are first browned and braised in white wine for tenderness. In a Dutch oven over medium heat place 1 Tbsp. Also delicious. 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. Cook for about 10 minutes, without touching, until the chicken skin is golden brown and the chicken is ¾ done; just firm. Stir the cream into the pan. All you need is one pot to make these creamy chicken thighs. Cream is then added for extra richness. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. Pour over the chicken and bake in a preheated 350F oven until the chicken is cooked through, about 35 minutes. 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. 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. Hi, I'm Audrey. 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. Transfer the chicken to a plate and cover with foil again. 2 tsp salt Chicken fricassee has many variations, but it typically consists of a whole chicken … Another great brand is Staub, which is also made in the birthplace of Poulet à l’Estragon (tarragon chicken). Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. The chicken he used to make was broiled with a tarragon … Step 2 – Heat up a large oven-safe frying pan (or skillet) over medium heat with the butter. Only thing to maybe adjust in the recipe is onions/shallots should be ‘sliced’ instead of ‘diced’ (according to pics). Add the chicken breasts to the simmering seasoned stock. Poultry tastes great with pretty much any herb but pairing chicken with tarragon in a recipe is phenomenal! Tarragon has a pungent, licorice-like … Bring to a simmer and keep stirring until the sauce thickens (this could take 7-8 minutes). To learn more, click here. 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. French tarragon lemon roast chicken is perfect for standard chickens and turns any roast in something special. … N. estle the chicken thighs back into the pan, on top of the onion. Tarragon is the main flavoring component of Béarnaise sauce. Save my name, email, and website in this browser for the next time I comment. 6 chicken thighs, skin-on 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 … …, Creamy French Chicken Tarragon (Poulet à l’Estragon). Cook for about 10 minutes, without touching, until the chicken skin is golden brown and the chicken is ¾ done; just firm. is a simple one-pan recipe that’s both comforting and fresh tasting. Sauté all chicken pieces removing to a platter as they turn a light golden color. And yes you are correct, this should be edited to “sliced” – good catch . 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. Season each piece with salt and pepper on both sides. Place the chicken thighs back into the pan and cook for 5 more minutes. I skipped the cream and cut the butter 1/2 and still the depth of flavor was great. … Season each piece with salt and pepper on both sides. Chicken fricassee is a French, one-pot chicken dish named after the manner in which the chicken is cut, sautéed, and braised. of olive oil and brown the chicken on both sides until it is about 3/4 of the way cooked. May Increase Appetite by Reducing Leptin Levels. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar. All rights reserved. I hope you’ll love this Creamy French Chicken Tarragon (Poulet à l’Estragon) recipe as much as I do! Hi! 3.Meanwhile, remove chicken from bag, pat dry. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. By using our site, you agree to our use of cookies. So simple and so so so delicious. ½ cup (120g) heavy cream 2 tbsp fresh tarragon, chopped (+ extra for garnish)  Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. Accept. But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. © 2021 Discovery or its subsidiaries and affiliates. This creamy French Chicken Tarragon, known as “Poulet à l’Estragon”, is a simple one-pan recipe that’s both comforting and fresh tasting. Serve it over rice and/or with green beans or asparagus. Transfer the chicken to a plate and cover with foil. This site uses Akismet to reduce spam. 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. 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. All Rights Reserved. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. 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. 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