Poulet à l’estragon – chicken in tarragon cream sauce Recipe
Tender pieces of chicken braised in a creamy white wine and tarragon sauce are one of those dishes the French love to serve for a Sunday family lunch. Tarragon gives the sauce a slightly anise-like, herbal aroma that pairs beautifully with poultry. The whole dish is a bit like Italian creamy chicken, but with a distinctly French character thanks to the herbs and wine.
Prep Time
25 min
Cook Time
40 min
Total Time
65 min
Servings
4
Ingredients
- boneless, skinless chicken thighs you can also use chicken breast, but thighs are juicier - 800 g
- butter - 30 g
- vegetable oil for frying together with the butter so it doesn’t burn - 1 tablespoon
- onion medium, finely chopped - 1 piece
- garlic finely chopped or pressed - 2 cloves
- dry white wine can be replaced with chicken stock - 150 ml
- chicken stock preferably homemade or good-quality from a cube - 150 ml
- 30% cream for the sauce - 200 ml
- fresh tarragon chopped leaves; you can use dried, but then add 1 tablespoon - 3 tablespoons
- Dijon mustard - 1 tablespoon
- salt to taste
- black pepper freshly ground, to taste
- lemon juice added at the end to brighten the flavor - 1 tablespoon
Main Ingredient:
chicken
Preparation
- Trim excess fat from the chicken thighs, pat them dry with a paper towel and cut into larger pieces (about two-bite size). Season on both sides with salt and pepper.
- In a large frying pan or wide pot, heat the butter with the oil over medium heat. When the butter foams, add the chicken pieces in a single layer.
- Fry the chicken for 3–4 minutes on each side, until lightly browned but not fully cooked through. Transfer the meat to a plate.
- In the same pan, reduce the heat to medium. Add the chopped onion and cook for 4–5 minutes, stirring frequently, until softened and slightly translucent but not browned.
- Add the garlic and cook for about 30 seconds, until fragrant, taking care not to let it burn.
- Pour in the white wine, increase the heat and cook for 2–3 minutes, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. The liquid should reduce slightly.
- Add the chicken stock, stir, then return the chicken pieces along with any juices that have collected on the plate. Reduce the heat to low, cover and simmer for 15–20 minutes, until the chicken is tender.
- Pour in the cream, add the mustard and half of the chopped tarragon. Stir thoroughly so the sauce is smooth. Cook uncovered over low heat for 5–8 minutes, until the sauce thickens slightly and becomes creamy.
- Taste the sauce and adjust the seasoning with salt and pepper if needed. Add the lemon juice and the remaining tarragon, stir and cook for another 1–2 minutes.
- Serve immediately, spooning plenty of sauce over the chicken. It’s best with rice, mashed potatoes or pasta and a simple green salad.
Storage
In fridge:
3 days
Freezing:
Yes
Kurczaka w sosie przechowuj w lodówce w szczelnym pojemniku do 3 dni. Możesz go też zamrozić do 2 miesięcy; po rozmrożeniu podgrzewaj powoli na małym ogniu, ewentualnie dodając łyżkę wody lub śmietanki, jeśli sos zbytnio zgęstnieje.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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