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Creamy French Chicken Tarragon Poulet a Lestragon Recipe
Ben Carraoli

Creamy French Chicken Tarragon Poulet a Lestragon Recipe

I have to tell you, every time I make this Creamy French Chicken Tarragon, it feels like a little culinary escape to France. The tender chicken pieces bathed in a rich, herb-infused sauce are a complete showstopper.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Dinner
Calories: 300

Ingredients
  

  • 1 whole chicken cut into 6 pieces, or opt for your favorite parts: The combination of white and dark meat adds flavor.
  • 2 tsp salt and 1 tsp ground black pepper: For seasoning the chicken perfectly.
  • 2 tbsp unsalted butter: Butter gives the sauce its rich deep flavor.
  • 1 medium onion sliced or 2 shallots (sliced): Shallots add a delicate sweetness, while onions provide a bolder flavor.
  • 2 garlic cloves diced: Always use fresh garlic for the best punch of flavor.
  • 1 cup chicken stock and ½ cup dry white wine: These lay the foundation of the sauce giving it body and brightness.
  • 2 tbsp fresh tarragon chopped (plus extra for garnish): Fresh French tarragon is what makes this dish shine!
  • ½ cup heavy cream: Gives the sauce that luscious creamy finish.
  • Additional salt and pepper to taste.

Method
 

  1. Pat the chicken dry with a paper towel for a beautifully crisp skin. Generously season both sides with salt and black pepper. This step is key to locking in flavor. Leave the chicken at room temperature for an hour while you preheat the oven to 375°F.
  2. Melt butter in your skillet over medium heat. Place the chicken, skin-side down, and sear for about 10 minutes until golden brown. Flip and cook the other side for another 10 minutes. Remove the chicken and set aside, keeping all those tasty drippings in the pan.
  3. Add the sliced onions (or shallots) and garlic to the skillet. Sauté for 8–10 minutes until they’re soft and lightly caramelized. This brings out their natural sweetness and adds depth to your sauce.
  4. Nestle the chicken pieces back into the skillet, layering them over the onions. Sprinkle with fresh tarragon, then pour in chicken stock and white wine. Bring everything to a gentle simmer, letting the flavors combine beautifully.
  5. Cover the skillet with a tight-fitting lid or foil and bake in the preheated oven for 30 minutes. This slow baking process ensures the chicken becomes tender and juicy.
  6. Carefully remove the skillet from the oven and place it back on the stovetop. Remove the chicken temporarily, then stir in the heavy cream. Simmer the mixture gently until it thickens to a velvety sauce. Once ready, return the chicken to the skillet and simmer for an additional 5 minutes to coat it.
  7. Finish with a sprinkle of fresh chopped tarragon for extra fragrance. Serve hot, and watch the compliments roll in!