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Creamy French Chicken Tarragon Poulet a Lestragon

Creamy French Chicken Tarragon Poulet a Lestragon

Rebecca
This classic French dish features tender chicken simmered in a creamy white wine and tarragon sauce. It’s rich, flavorful, and elegant enough for entertaining—yet simple enough for a cozy night in.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine French
Servings 4
Calories 300 kcal

Ingredients
  

Main

  • 1 whole chicken cut into 6 pieces (or use 2.5–3 lbs of preferred parts)
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 tbsp unsalted butter

Aromatics

  • 1 medium onion or 2 shallots sliced
  • 2 cloves garlic diced

Liquids & Flavor

  • 1 cup chicken stock
  • ½ cup dry white wine e.g., Sauvignon Blanc or Pinot Grigio
  • 2 tbsp fresh tarragon chopped (plus more for garnish)
  • ½ cup heavy cream
  • Additional salt and pepper to taste

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Finish with a sprinkle of fresh chopped tarragon for extra fragrance. Serve hot, and watch the compliments roll in!

Notes

  • Chicken Options: Boneless thighs or breasts can be used instead of a whole chicken.
  • Dairy-Free Tip: Substitute with coconut cream or dairy-free alternatives.
  • Tarragon Substitute: Try parsley or thyme if tarragon isn’t available—but the flavor will change.
  • Avoid Freezing: The cream-based sauce may separate upon thawing.
Keyword Creamy French Chicken Tarragon (Poulet à L’Estragon)