Creamy French Chicken Tarragon (Poulet à l’Estragon)
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 creamy French Chicken Tarragon, known as “Poulet à l’Estragon”, is a simple one-pan recipe that’s both comforting and fresh tasting. Chicken thighs are first browned and braised in white wine for tenderness. Cream is then added for extra richness. 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.
This recipe is the perfect combination of old-school comfort, with tender chicken in a rich creamy sauce, and Summer freshness with the assertive aromatics of tarragon. This is a French family staple that will soon become yours too, I promise!
- 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