Poulet à l’Estragon (Tarragon Chicken)
A deeply comforting French bistro classic: tender chicken simmered in a velvety white wine and tarragon cream sauce that feels elegant, herbal, and quietly indulgent. It’s rustic but refined, the perfect kind of dinner to serve with a nice loaf of bread, mashed potatoes, or even buttered noodles.
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4 SERVINGS
INGREDIENTS
- 4 boneless, skinless chicken thighs
- 2 boneless, skinless chicken breasts
- 1 tablespoon butter
- 2 tablespoon olive oil, separated
- Salt and cracked black pepper
- 1 shallot, sliced
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1 cup chicken stock
- 1 tablespoon Dijon mustard
- 1/2 cup cream
- 1/4 cup fresh tarragon, roughly chopped
HOW TO MAKE IT
- Season the chicken generously with salt and cracked black pepper. Warm the butter and 1 tablespoon of olive oil in a STAUB skillet over medium‑low heat for about five minutes to gently heat, then increase the heat to medium and continue heating until the butter starts to sizzle. Sear the chicken for about 5 minutes per side until golden brown. Transfer the chicken to a plate and allow it to rest.
- Add the remaining tablespoon of olive oil to the pan, then stir in the sliced shallot and minced garlic. Cook until fragrant and softened. Deglaze the pan with the white wine, scraping up any browned bits with a silicone spatula. Pour in the chicken stock and bring the mixture to a boil, then reduce the heat to medium‑low. Add the Dijon mustard and cream, letting the sauce simmer until it has reduced by about half.
- Stir in the tarragon and season the sauce with additional salt and pepper to taste. Nestle the chicken back into the sauce and spoon the mixture over the pieces, cooking gently until the chicken is fully cooked through and the sauce has thickened to a silky consistency.
- Serve immediately, ideally with crusty bread, mashed potatoes, or buttered noodles to catch the sauce.
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