Creamy Tarragon Chicken (Poulet à l'Estragon)
Golden, pan-seared chicken thighs are simmered in a silky white wine and cream sauce perfumed with fresh tarragon, creating an elegant one-pan meal that's surprisingly easy for weeknight cooking.
Equipment
- Large oven-safe skillet or cast iron braiser - At least 12 inches / 30cm
- Meat thermometer
- Microplane zester - For lemon zest
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Tongs - For handling the chicken
- Wooden spoon or silicone spatula - For scraping the pan
- Small bowl - For mixing sauce components
Ingredients
- 4 bone-in, skin-on chicken thighs - about 2 lbs or 900g total
- 1 teaspoon kosher salt - divided
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 medium shallots - thinly sliced, about 1/2 cup or 75g
- 3 cloves garlic - thinly sliced
- ⅓ cup dry white wine - 80ml, Pinot Grigio or Sauvignon Blanc
- ¾ cup low-sodium chicken stock - 180ml
- 1 cup heavy cream - 240ml
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest - from about half a lemon
- 1 tablespoon fresh lemon juice
- 3 tablespoons fresh tarragon leaves - roughly chopped, plus extra for garnish
- fresh flat-leaf parsley - optional, for garnish
Instructions
- Remove chicken from refrigerator at least 20 minutes before cooking. Pat completely dry on all sides with paper towels. Season generously with 3/4 teaspoon salt and black pepper.
- Slice shallots and garlic thinly. Zest and juice lemon. Roughly chop tarragon. In a small bowl, whisk together heavy cream, Dijon mustard, and lemon zest.
- Heat a large skillet over medium-high heat. Add olive oil and butter. Place chicken skin-side down and sear undisturbed for 6-8 minutes until golden and crisp. Flip and cook 3-4 minutes more. Transfer to a plate.
- Reduce heat to medium. Pour off excess fat, leaving about 1.5-2 tablespoons. Add shallots and cook 3-4 minutes until softened. Add garlic and cook 1 minute until fragrant.
- Pour in white wine and scrape up browned bits from pan. Increase heat to medium-high and simmer 2-3 minutes until reduced by half. Add chicken stock and simmer 2 minutes more.
- Reduce heat to medium-low. Pour in cream mixture and whisk until combined. Season with remaining salt. Nestle chicken back into skillet skin-side up. Add tarragon and simmer uncovered 10-15 minutes until chicken reaches 165°F (74°C) internally.
- Remove from heat and stir in lemon juice. Taste and adjust seasoning. Plate chicken over mashed potatoes, pasta, or rice. Spoon sauce on top and garnish with fresh tarragon and parsley.
Notes
- Dry the chicken thoroughly: Patting the skin completely dry is the single most impactful step for achieving crispy golden skin. Even a minute of extra drying time makes a visible difference.
- Do not rush the sear: Leave the chicken undisturbed for the full 6 to 8 minutes. Moving it early breaks the developing crust and causes the skin to stick. It will release naturally when ready.
- Use fresh tarragon, not dried: The anise-forward flavor of fresh tarragon is fundamentally different from dried. Dried tarragon has lost most of its volatile oils and will make the sauce taste faintly dusty rather than bright and herbaceous.
- Choose a wine you would drink: The wine flavor concentrates as it reduces. A crisp Pinot Grigio or Sauvignon Blanc works beautifully. Avoid cooking wines sold in bottles, as they contain added salt and preservatives.
- Keep the heat low when adding cream: Pouring cream into a violently boiling pan can cause it to break or develop a grainy texture. A gentle simmer over medium-low heat keeps the sauce smooth and velvety.
- Storage: Refrigerate cooled leftovers in an airtight container for up to 3 to 4 days. Store the chicken and sauce together; the sauce helps keep the chicken moist.
- Freezing: Freeze the chicken and sauce together in a freezer-safe container for up to 2 months. Note that cream sauces can sometimes split slightly on thawing; whisk gently while reheating to re-emulsify.
- Reheating: Reheat on the stovetop over low heat, covered, for about 8 to 10 minutes. Add a splash of chicken stock or cream if the sauce has thickened too much. Avoid boiling as it can cause the cream to separate.
- Make ahead: This dish develops better flavor after sitting overnight, making it ideal for advance prep. Cook fully, cool completely, and refrigerate for up to 24 hours. Reheat gently on the stovetop.