French Chicken Tarragon or Poulet à l'estragon

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Non-alcoholic options provide similar flavor without alcohol.

Season chicken thighs with salt and black pepper.

Heat butter in a large skillet over medium heat until melted.

Add chicken thighs skin-side down and cook until golden brown, about 5-7 minutes.

Flip the chicken and cook for another 5 minutes.

Remove chicken from the skillet and set aside.

In the same skillet, add chopped onion and garlic; sauté until fragrant, about 2 minutes.

Add sliced carrots and mushrooms; cook until softened, about 4 minutes.

Pour in white wine and scrape up any browned bits from the bottom of the skillet.

Return chicken to the skillet and add chicken broth and fresh tarragon.

Cover and simmer for 20-25 minutes until chicken is cooked through.

Remove chicken and keep warm; stir in heavy cream to the sauce.

Adjust seasoning with salt and pepper if needed.

Serve chicken topped with the creamy sauce and garnish with additional tarragon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens