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.
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
Steps
tap a step to dim it as you go- Pat the thighs dry and season well with salt and pepper. Heat the olive oil in a large skillet over medium-high and brown the chicken skin-side down 7–8 minutes without moving, until the skin is deep golden and releases easily. Flip, brown 3 minutes more, and set aside. Pour off all but 2 tablespoons of fat.
- Soften the shallots in the pan over medium heat, 2–3 minutes, then pour in the wine and let it bubble down by half while you scrape up the fond — that's the backbone of the sauce.
- Add the stock, cream, mustard, and two-thirds of the tarragon. Nestle the chicken back in skin-side up, keeping the skin above the liquid so it stays crisp.
- Simmer gently, uncovered, 20–25 minutes until the sauce has thickened enough to coat a spoon and the chicken reaches 165°F at the bone.
- Taste the sauce for salt, scatter over the remaining fresh tarragon, and serve with rice, potatoes, or bread — something to catch the sauce is not optional.