Tarragon Chicken – A Creamy French Classic You’ll Love

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Dredge all chicken pieces thoroughly in flour and pat to remove excess flour.

Heat a heavy base pan over moderate heat.

Add a splash of olive oil to the pan.

Place half of the chicken pieces in the pan and gently brown on all sides.

Once the second batch is brown, add all the chicken back to the pot.

Add 2 medium onions that are peeled and sliced.

Reduce the heat to low, cover the pan, and let it cook for 10 minutes.

After 10 minutes, remove the lid and pour in 1.5 cups of dry white wine, 1 teaspoon of salt, some cracked black pepper, and 1 tablespoon of dried tarragon or 2 tablespoons of chopped fresh tarragon.

Give the contents a gentle stir and bring it back to a simmer.

Replace the lid, lower the heat, and let it gently simmer for about 30 minutes, turning the chicken halfway through.

After 30 minutes, remove the chicken from the pot and place it in a serving pan, loosely covering it with foil to keep warm.

Stir the sauce well, deglazing the pan and scraping off any brown bits stuck to the bottom and sides.

Add 1/3 cup of cream and bring it back to a gentle simmer.

Taste and adjust for seasoning, adding more salt and black pepper if needed.

Strain the sauce through a fine strainer directly onto the chicken, stirring in the onions and pressing them down to extract all the sauce, then discard the onions.

Sprinkle with chopped fresh parsley for a splash of color and freshness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens