A recipe that celebrates chicken and tarragon (poulet a 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.

Welcome to the channel; today we're making Poulet a l'estragon, or chicken in tarragon sauce.

Prepare all ingredients before starting the recipe (meson plus).

Cut carrots, celery, and shallots into a small mirepoix.

Season the whole chicken pieces with salt and pepper, and dust with flour to help thicken the sauce.

Heat 2 tablespoons of oil in a 12-inch cast iron skillet over medium heat until it makes noise.

Add the chicken skin-side down and brown for about 5 minutes without moving it.

After 4 minutes, check the color; if it's golden brown, flip the chicken and cook for another 3 minutes.

Remove the chicken from the skillet and set aside on a tray.

In the same skillet, add shallots, carrots, and celery, along with a piece of butter; cook on low heat for about 2 minutes until the vegetables sweat and release flavor.

Deglaze the pan with cognac, stirring to incorporate the browned bits, and allow it to reduce until syrupy.

Add a small glass of dry white wine to the skillet and reduce for about 3 minutes until the acidity is gone and flavors are concentrated.

Return the chicken to the skillet, adding homemade stock to cover the chicken halfway.

Add the tarragon stems to infuse flavor into the sauce, and season with black pepper, but wait to add salt until later.

Cover the skillet and simmer for about 25 minutes, checking the chicken breast after 15 minutes to prevent overcooking.

After 25 minutes, remove the chicken from the pan and keep warm.

Stir in heavy cream to the sauce, adjusting seasoning with salt and pepper as needed.

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

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens