Step 1 – Two hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. 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. Copyright 2010 Nigella Lawson. 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. LOVE this recipe! Years ago, a chef friend introduced me to chicken flavored with tarragon. Poultry tastes great with pretty much any herb but pairing chicken with tarragon in a recipe is phenomenal! A touch of cream is the epic finalé, bringing all of those flavours together, giving you a pan full of sauce begging to be … Braised Rabbit with Prunes (Lapin aux Pruneaux), For the white wine, I recommend you choose one that is dry and crisp, such as. I do not recommend using almond milk (or any other non-dairy milk) as it will curdle/separate in the sauce. 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. ½ cup (125ml) dry white wine Regardless of whether you go Le Creuset or Staub, a small Dutch oven style pot with a lid is like … Tarragon Chicken with Chardonnay Cream Sauce All it takes is some humble chicken, some wine and tarragon to make this awesome and gourmet skillet dinner. Step 3 - Add the onion and garlic to the pan. 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. For a budget-friendly French-inspired meal from the legend himself, check out Jacques' easy recipe for Turkey Scallopini. For serving, sprinkle chicken pieces with fresh tarragon leaves. 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. For more recipes, buy my cookbook: Rustic French Cooking Made Easy. Another flavour maker here! Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve. May Increase Appetite by Reducing Leptin Levels. 1 cup (250ml) chicken stock 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 … Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Pour the chicken stock and white wine into the pan. Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench and hashtag it #pardonyourfrench. Sprinkle with the chopped tarragon. Add the chicken breasts to the simmering seasoned stock. Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. Place the chicken thighs back into the pan and cook for 5 more minutes. Making French cooking easy, approachable and cliché-free is my priority. I skipped the cream and cut the butter 1/2 and still the depth of flavor was great. Tarragon is the main flavoring component of Béarnaise sauce. Bring to a simmer and keep stirring until the sauce thickens (this could take 7-8 minutes). Also delicious. Transfer the chicken to a plate and cover with foil again. 2 tbsp (28g) butter (unsalted) It’s flavor is strong and has an anise/licorice taste to … Welcome to my site devoted to bringing French flavors to your own kitchen. Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the onion and garlic to the pan. 6.Serve chicken breast over potato wedges … Chicken fricassee is a French, one-pot chicken dish named after the manner in which the chicken is cut, sautéed, and braised. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. Keep the pan hot and do not rinse it (keep the chicken drippings in). Bon Appetit! – . In a Dutch oven over medium heat place 1 Tbsp. Accept. Instead of chicken thighs, you can substitute, 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. Instructions. Stir cream into the pan, scraping up brown bits. All Rights Reserved. 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. The tarragon … I’d love to know how it turned out! Thanks so much for this tasty, cozy new fave, Hi Kelly! I am excited to try more from your website. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again. Place the chicken thighs back into the pan and cook for 5 more minutes. Pour the chicken stock and white wine into the pan. 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. 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. My tarragon in the herb garden is looking good so will put this on my to do list. … The chicken he used to make was broiled with a tarragon … Add the tarragon, sour cream and salt and pepper and cook for approximately 2 minutes. You could simply skip the cream – some Chicken Tarragon recipes don’t include it and it still tastes delicious! Merci , […] Pardon Your French / Via pardonyourfrench.com […]. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar. 165°F). This website uses cookies to improve your experience & support our mission. Stir the cream into the pan. Tarragon is one of the four fines herbes of French cooking, and is particularly suitable for chicken, fish, and egg dishes. Sprinkle with tarragon and set in oven uncovered for about 35 minutes. The two types of tarragon, Russian and French, both originate oddly enough from Russia. Can i substitute the heavy cream with almond milk? Available wherever books are sold. Cream is then added for extra richness. Chicken thighs are first browned and braised in white wine for tenderness. And yes you are correct, this should be edited to “sliced” – good catch . Cook for about 10 minutes, without touching, until the chicken skin is golden brown and the chicken is ¾ done; just firm. © 2021 Discovery or its subsidiaries and affiliates. All rights reserved. This creamy French Chicken Tarragon, known as “Poulet à l’Estragon”, is a simple one-pan recipe that’s both comforting and fresh tasting. The size of the chicken to a plate and cover with foil again tastes delicious in plate. 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