Tarragon Chicken Thighs
This Tarragon Chicken Thighs Recipe delivers classic French bistro cooking in a single skillet, featuring crispy-skin chicken braised in a silky cream sauce infused with fresh tarragon, white wine, shallots, and Dijon mustard. It is elegant enough for guests but simple enough for a busy weeknight.
Equipment
- Large cast iron skillet or oven-safe skillet - 12 inches / 30 cm
- Paper towels
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Instant-read meat thermometer
- Tongs
- Small mixing bowl - optional
Ingredients
- 4 bone-in, skin-on chicken thighs - about 2.5 lbs or 1.1 kg total
- 1 teaspoon kosher salt - plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 medium shallots - finely minced, about ½ cup or 75 g
- 3 garlic cloves - finely minced
- 1 tablespoon Dijon mustard
- ½ cup dry white wine - 120 ml, Sauvignon Blanc or Pinot Grigio
- ½ cup chicken broth - 120 ml
- ¾ cup heavy cream - 180 ml
- 3 tablespoons fresh tarragon leaves - roughly chopped, plus extra for garnish
- 1 teaspoon fresh lemon juice
- flaky sea salt - for finishing, optional
Instructions
- Remove chicken thighs from refrigerator 20-30 minutes before cooking. Pat completely dry with paper towels on both sides. Season generously with salt and pepper, pressing seasoning into the skin.
- Heat a 12-inch cast iron skillet over medium-high heat for 2-3 minutes. Add olive oil and butter. Once shimmering, place chicken skin-side down. Cook undisturbed for 8-10 minutes until deep golden brown and crisp. Flip and cook second side 3-4 minutes. Transfer chicken to a plate.
- Reduce heat to medium. Add shallots to the pan and cook 3 minutes until soft and translucent. Add garlic, cook 60 seconds until fragrant. Stir in Dijon mustard and cook 30 seconds more.
- Pour in white wine, scraping up browned bits from pan bottom. Let simmer 3-4 minutes until reduced by half. Add chicken broth and bring to a simmer.
- Pour in heavy cream and stir gently. Add 2 tablespoons chopped tarragon. Nestle chicken back into skillet skin-side up, along with any resting juices. Sauce should come up sides of chicken but not cover skin.
- Reduce heat to medium-low, cover, and simmer gently 20-25 minutes until chicken reaches 165°F (74°C) internally. If using oven, braise at 350°F (175°C) for 25 minutes.
- Transfer chicken to serving plate and tent with foil for 5 minutes. Return skillet to medium heat, stir in remaining 1 tablespoon tarragon and lemon juice. Taste and adjust seasoning with salt and pepper.
- Spoon sauce over chicken, garnish with whole tarragon leaves, and serve immediately while hot with your choice of sides.
Notes
- Fresh tarragon is essential: Dried tarragon loses its delicate anise flavor. If you cannot find fresh tarragon, fresh basil or thyme can work as substitutes, though the dish will taste different.
- Pat chicken completely dry: Moisture prevents browning. Use plenty of paper towels and press firmly on all surfaces before seasoning.
- Don't rush the sear: The chicken will release naturally from the pan when properly browned. If it sticks, it needs more time.
- Keep sauce at a gentle simmer: Boiling aggressively can cause the cream sauce to separate. Medium-low heat keeps it smooth and glossy.
- Let wine reduce fully: Allowing the wine to cook down before adding cream prevents the sauce from tasting sharp or alcoholic.
- Substitute for white wine: Use an equal amount of additional chicken broth (½ cup / 120 ml) plus 1 teaspoon white wine vinegar or apple cider vinegar for acidity.
- Boneless variation: Use boneless, skinless thighs and reduce braising time to 15-18 minutes. Check internal temperature carefully.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may separate when frozen - if freezing, whisk gently while reheating.
- Reheating: Warm gently in a skillet over low heat with a splash of cream or broth. Avoid high heat which can cause the cream sauce to break.
- Make it dairy-free: Substitute full-fat coconut cream for the heavy cream. The coconut flavor remains subtle when balanced with mustard and tarragon.