Cook what you grow
Classic Tarragon Chicken
Poulet à l'estragon, the French bistro standard: browned chicken thighs simmered in a white wine and cream sauce that tastes of nothing so much as fresh tarragon.
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Ingredients
serves 4From the garden
- 3 tbsp fresh tarragon, leaves chopped, divided
- 2 shallots, finely chopped
From the pantry
- 8 bone-in, skin-on chicken thighs
- ½ cup dry white wine
- ½ cup chicken stock
- ¾ cup heavy cream
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- salt · to taste
- black pepper