A classic French dish known as “Poulet à l’estragon.” Known as “the king of herbs” in French cooking, tarragon has a distinctive flavor profile that is slightly sweet with a hint of licorice. It’s a key component in many French dishes and sauces, such as Béarnaise sauce.

Here’s how you make it!

Ingredients

4 chicken breasts or thighs (bone-in, skin-on for more flavor)

Salt and freshly ground black pepper

2 tablespoons olive oil

1 large shallot, finely chopped

2 cloves garlic, minced

1 cup dry white wine

1 cup chicken broth

1 cup heavy cream

2 tablespoons Dijon mustard

3 tablespoons fresh tarragon leaves, chopped (or 1 tablespoon dried tarragon)

1 tablespoon butter

Instructions

1. Season the chicken breasts or thighs with salt and freshly ground black pepper on both sides.
2. Heat the olive oil in a large skillet or sauté pan over medium-high heat.
3. In the same pan, add the chopped shallot and garlic. Sauté until the shallots are translucent and the garlic is fragrant, about 2-3 minutes.
4. Pour in the white wine, stirring to scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 3-4 minutes.
5. Add the chicken broth and bring to a simmer.
6. Place the seared chicken back into the pan, skin-side up.
7. Stir in the chopped tarragon and butter, letting it melt into the sauce.
8. Serve the Tarragon Chicken hot, with the creamy tarragon sauce spooned over the top.
9. Add the chicken pieces, skin-side down, and cook until golden brown, about 5-7 minutes per side.
10. Remove the chicken from the pan and set aside.
11. Stir in the heavy cream and Dijon mustard, mixing well to combine.
12. Reduce the heat to low, cover, and let the chicken simmer in the sauce for about 20-25 minutes, or until the chicken is cooked through and tender.
13. Taste and adjust the seasoning with salt and pepper if needed.
14. This dish pairs beautifully with rice, mashed potatoes, or crusty French bread to soak up the delicious sauce.

Yum!