Creamy French Chicken Tarragon (Poulet à l’Estragon)

Poulet à l’Estragon, or creamy French chicken tarragon, is a classic French dish that epitomizes the elegance and simplicity of French cuisine. This dish features tender chicken cooked in a creamy, aromatic sauce infused with fresh tarragon. The herbaceous flavor of tarragon combined with the rich cream creates a sophisticated and comforting meal perfect for any occasion.

French cuisine is known for its ability to transform simple ingredients into extraordinary dishes, and Poulet à l’Estragon is a prime example. It’s a dish that not only tastes divine but also brings a touch of French charm to your dining table.

Preparation Steps

Preparing the Chicken

1. Season the Chicken: Season both sides of the chicken breasts with salt and pepper.
2. Heat the Pan: In a large skillet, heat the butter and olive oil over medium-high heat until the butter is melted and bubbling.

Gathering and Preparing Herbs and Vegetables

1. Chop Shallots and Garlic: Finely chop the shallots and mince the garlic.
2. Chop Tarragon: Chop the fresh tarragon leaves and set aside.

Cooking the Chicken

Browning the Chicken

1. Brown the Chicken: Add the chicken to the hot skillet and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside.

Creating the Base for the Sauce

1. Sauté Shallots and Garlic: In the same skillet, add the shallots and garlic. Sauté until softened and fragrant, about 2-3 minutes.

Making the Tarragon Cream Sauce

Ingredients for the Sauce

1. Deglaze the Pan: If using, add the white wine to deglaze the pan, scraping up any browned bits from the bottom.
2. Add Broth and Cream: Pour in the chicken broth and heavy cream, stirring to combine.

Cooking the Sauce to Perfection

1. Simmer: Bring the sauce to a simmer and let it cook until slightly thickened, about 5 minutes.
2. Add Mustard and Tarragon: Stir in the Dijon mustard and fresh tarragon. Season with salt and pepper to taste.

Combining Chicken and Sauce

Finishing the Chicken in the Sauce

1. Return Chicken to Skillet: Add the browned chicken back to the skillet, nestling it into the sauce.
2. Simmer Until Cooked Through: Simmer for an additional 10-15 minutes, or until the chicken is cooked through and the sauce is thickened.

Ensuring Proper Flavor and Consistency

1. Taste and Adjust Seasoning: Taste the sauce and adjust the seasoning if necessary.
2. Add Lemon Juice: If using, stir in the lemon juice for a bright, acidic note.

Serving Suggestions

Ideal Side Dishes

• Rice: White rice or a pilaf to soak up the creamy sauce.
• Mashed Potatoes: A perfect pairing with the rich sauce.
• Green Beans: Steamed or sautéed for a fresh, crunchy side.

Garnishing Ideas

• Fresh Tarragon: Sprinkle extra chopped tarragon on top for a burst of color and flavor.
• Lemon Zest: For a fresh, citrusy garnish.

Healthier Alternatives

Lightening Up the Sauce

• Half-and-Half: Use half-and-half instead of heavy cream for a lighter sauce.
• Greek Yogurt: Mix in a bit of Greek yogurt for a tangy, lighter option.

Using Leaner Cuts of Chicken

• Chicken Breast: Use boneless, skinless chicken breasts for a leaner dish.
• Chicken Tenderloins: Another lean option that cooks quickly.

Tips and Tricks

Enhancing the Flavor

• Fresh Tarragon: Always use fresh tarragon for the best flavor.
• Butter and Oil: The combination of butter and olive oil adds richness and prevents burning.

Achieving the Perfect Sauce Consistency

• Reduce the Sauce: Let the sauce simmer until it reaches the desired thickness.
• Cornstarch Slurry: If needed, thicken the sauce with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

Variations

Tarragon Mustard Chicken

• Extra Mustard: Add an extra tablespoon of Dijon mustard for a stronger flavor.
• Whole Grain Mustard: Mix in some whole grain mustard for added texture.

Creamy Tarragon Chicken with White Wine

• More Wine: Increase the amount of white wine to 1 cup for a more pronounced wine flavor.
• Wine Reduction: Let the wine reduce by half before adding the broth and cream.

Storing and Reheating

Best Practices for Storage

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Tips

• Stovetop: Reheat gently on the stovetop over low heat to prevent the sauce from curdling.
• Microwave: Reheat in the microwave, covered, at 50% power to avoid overheating.

Frequently Asked Questions

Can I Use Dried Tarragon?

Yes, but fresh tarragon is preferred for its vibrant flavor. If using dried, reduce the amount to 1 teaspoon.

How Do I Prevent the Sauce from Curdling?

Ensure the cream is at room temperature before adding it to the pan, and avoid boiling the sauce once the cream is added.

Conclusion

Creamy French chicken tarragon, or Poulet à l’Estragon, is a delightful dish that showcases the elegance of French cuisine. With its tender chicken and rich, aromatic sauce, it’s perfect for both special occasions and everyday meals. By following these steps, you’ll be able to create a dish that’s sure to impress.

Yield: 4-6

Creamy French Chicken Tarragon (Poulet à l’Estragon)

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Poulet à l’Estragon, or creamy French chicken tarragon, is a classic French dish that epitomizes the elegance and simplicity of French cuisine. This dish features tender chicken cooked in a creamy, aromatic sauce infused with fresh tarragon. The herbaceous flavor of tarragon combined with the rich cream creates a sophisticated and comforting meal perfect for any occasion.

Prep Time 20 minutes

Cook Time 40 minutes

Ingredients

• 1 whole chicken, cut into 6 pieces
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 2 tbsp (28g) butter (unsalted)
• 1 medium onion (or 2 shallots), peeled and sliced
• 2 garlic cloves, peeled and diced
• 1 cup (250ml) chicken stock
• ½ cup (125ml) dry white wine
• 2 tbsp fresh tarragon, chopped (+ extra for garnish)
• ½ cup (120g) heavy cream
• More salt, pepper to taste

Instructions

Make sure you read the cooking notes before you start.

Step 1 – One hour prior to cooking, rinse the chicken under cold water and pat-dry thoroughly with paper towel. Season each piece with salt and pepper on both sides. Set aside, at room temperature.

Pre-heat your oven to 375°F (190°C) with a rack in the middle.

Step 2 – Heat up a large oven-safe frying pan (or skillet) over medium heat with the butter. When the butter is sizzling, place the chicken pieces in, skin-side down. Cook for about 10 minutes, without touching, until the chicken skin is golden brown and the chicken is ¾ done; just firm. Flip the chicken pieces and cook for 10 more minutes. Transfer the chicken to a plate and cover with foil. Keep the pan hot and do not rinse it (keep the chicken drippings in).

Step 3 - Add the onion and garlic to the pan. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. Nestle the chicken pieces back into the pan, on top of the onion. Sprinkle with the chopped tarragon. Pour the chicken stock and white wine into the pan. Bring to a simmer and transfer the pan into the oven for 30 minutes (covered). 

Step 4 – Take the pan out of the oven, back onto the stove top at medium heat. Transfer the chicken to a plate and cover with foil again. Stir the cream into the pan. Bring to a simmer and keep stirring until the sauce thickens (this could take 7-8 minutes). Place the chicken thighs back into the pan and cook for 5 more minutes. 

For serving, sprinkle chicken pieces with fresh tarragon leaves.