Poulet à l’Estragon (Creamy Tarragon Chicken)
Why this recipe works
- Built-in depth: Browning the chicken first leaves savoury pan juices that enrich the shallot, wine and stock base.
- Smooth cream sauce: Double cream thickens the cooking liquid into a glossy sauce that coats the chicken without needing a separate roux.
- Classic herb finish: Adding fresh tarragon near the end preserves its distinctive aroma and keeps the sauce bright rather than heavy.
Get the most out of this recipe
Common mistakes
- Boiling after adding cream: Keep the heat low once the double cream goes in; a hard boil can make the sauce split or turn greasy.
- Rushing the chicken: Bone-in thighs need the covered simmer to cook through fully, so check that the juices run clear before serving.
- Serving a thin sauce: If the sauce needs more body, remove the cooked chicken and reduce the sauce briefly before returning the meat to warm through.
Ingredient notes
- Use fresh tarragon if possible: Fresh tarragon gives the sauce its clean, aniseed fragrance; dried tarragon is stronger and less delicate, so it changes the finish.
- Choose a dry white wine: A crisp, dry white wine works best because it adds acidity without making the cream sauce taste sweet.
- Double cream matters: Double cream gives a stable, rich sauce and is less likely to split than lower-fat alternatives when warmed gently.
Serving ideas
- Serve with rice: Plain rice is ideal for catching the creamy tarragon sauce without competing with it.
- Add green beans: Green beans bring freshness and a little snap alongside the rich chicken and cream.
- Finish with extra tarragon: A final scattering of fresh tarragon reinforces the herb flavour and lifts the sauce just before serving.
Make-ahead tips
- Prepare the base ahead: The chicken can be cooked in the sauce ahead, then cooled and refrigerated before finishing gently to serve.
- Reheat gently: Warm over low heat until piping hot, adding a little stock if the sauce has thickened too much.
- Best not frozen: Cream sauces can become grainy after freezing, so this dish is better kept in the fridge and eaten within a few days.
Equipment you'll need
Ingredients
Instructions
- Pat the chicken dry, then season all over with the salt and pepper. Peel and finely slice the shallots. Pick the tarragon leaves and roughly chop them.
- Melt the butter in a Dutch oven over medium-high heat. Add the chicken, skin-side down, and brown well for 6 to 8 minutes, then turn and brown the other side for 3 to 4 minutes. Transfer to a plate.
- Reduce the heat to medium and add the shallots to the pan. Cook for 3 to 4 minutes until softened, scraping up any browned bits. Pour in the wine and simmer for 2 to 3 minutes to reduce slightly.
- Stir in the chicken stock and Dijon mustard until smooth. Return the chicken to the pan, skin-side up, and bring to a gentle simmer. Cover and cook for 15 to 18 minutes, until the chicken is cooked through and the juices run clear.
- Lower the heat and stir in the double cream. Simmer gently, uncovered, for 3 to 5 minutes until the sauce lightly thickens, without letting it boil. Stir through most of the tarragon, then scatter the rest over the top to serve.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best sauce, keep the simmer very gentle after adding the double cream so it stays smooth and does not split.
- If the sauce is thinner than you like, lift out the chicken once cooked and simmer the sauce for a few minutes to reduce, then return the chicken to warm through.
- If serving vulnerable people, make sure the chicken is fully cooked through before serving.
Substitutions
- Replace Dry White Wine with the same amount of Chicken stock for an alcohol-free version.
- Replace Fresh tarragon with Fresh parsley for a milder, more neutral herb finish.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat until piping hot, adding a splash of Chicken stock if the sauce has thickened too much; avoid boiling.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Milk Mustard
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