Tarragon Chicken (Poulet à l'Estragon)
This classic French bistro dish features golden, pan-seared chicken thighs in a silky, herbaceous cream sauce infused with fresh tarragon, white wine, and shallots. It's an elegant, one-pan meal that comes together in about 40 minutes, making it perfect for both weeknight dinners and special occasions.
Equipment
- 12-inch heavy-bottomed skillet or cast iron pan - oven-safe recommended
- Instant-read meat thermometer
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula - for deglazing
- Measuring cups and spoons
- Microplane or fine grater - for lemon zest
- Tongs - for handling the chicken
Ingredients
- 4 bone-in, skin-on chicken thighs - about 2 lbs or 900g total; boneless skinless thighs may be substituted
- Salt and black pepper - to taste
- 1 tablespoon olive oil - 15ml
- 1 tablespoon unsalted butter - 14g
- 2 medium shallots - finely minced, about 1/3 cup or 50g
- 3 cloves garlic - minced
- 1/3 cup dry white wine - 80ml, such as Pinot Grigio or Sauvignon Blanc
- 1 cup low-sodium chicken broth - 240ml
- 1 teaspoon Dijon mustard
- 3/4 cup heavy cream - 180ml
- 3 tablespoons fresh tarragon leaves - roughly chopped, divided; plus extra for garnish
- 1 teaspoon lemon zest - from about half a lemon
- 1 teaspoon fresh lemon juice
For Serving (Optional)
- buttery mashed potatoes - recommended
- buttered egg noodles or tagliatelle
- crusty French baguette - for mopping up the sauce
- steamed or roasted green beans
- fluffy basmati rice
Instructions
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper on all sides.
- Heat olive oil and butter in a heavy-bottomed skillet over medium-high heat until shimmering. Place the chicken skin-side down and sear for 6-8 minutes until golden and crisp. Flip and sear the other side for 4-5 minutes. Transfer to a plate.
- Reduce heat to medium. Add shallots to the pan and cook for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant, stirring constantly.
- Pour in the white wine and scrape the browned bits from the bottom of the pan. Simmer for 2-3 minutes until reduced by half.
- Add chicken broth, Dijon mustard, and half the fresh tarragon. Stir to combine and bring to a gentle simmer.
- Return the chicken to the pan skin-side up. Cover and simmer over medium-low heat for 18-22 minutes until the internal temperature reaches 165°F (74°C).
- Remove the chicken and set aside. Increase heat to medium and add heavy cream, simmering for 4-5 minutes until the sauce thickens. Stir in remaining tarragon, lemon zest, and lemon juice. Season to taste.
- Return chicken to the pan and spoon sauce over the top. Garnish with fresh tarragon leaves and serve immediately with mashed potatoes, noodles, or rice.
Notes
- Fresh tarragon is essential: Dried tarragon won't provide the same bright, anise-like flavor. Use fresh for the best results.
- Dry the chicken thoroughly: Patting the chicken completely dry before searing is crucial for achieving crispy, golden skin. Moisture will cause it to steam instead.
- Use a wine you'd drink: Avoid cooking wines with added salt. A dry Pinot Grigio or Sauvignon Blanc will give you the best depth of flavor.
- Don't crowd the pan: If making a larger batch, sear the chicken in two batches. Overcrowding lowers the pan temperature and prevents proper browning.
- Reserve tarragon for the end: Adding half the tarragon during cooking and the rest at the end creates layers of flavor—a deep, cooked note and a fresh, vibrant finish.
- Gentle simmer for the cream: Avoid boiling the cream sauce vigorously to prevent it from separating or turning grainy. A gentle simmer is perfect.
- Adjust the lemon to taste: Start with the recommended amount and taste. A bit more zest or juice can brighten the sauce if needed.
- Make it ahead: This dish tastes even better the next day. Reheat gently on the stovetop with a splash of cream or broth.
- Substitutions: Chicken breasts can be used but require less simmering time to avoid drying out. You can also add mushrooms or spinach for variation.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat.