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Tarragon Chicken

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main courses•french•contains meat, contains dairy, gluten-free
55 minutes•4 servings•

Ingredients

  • 3 1/2 pounds whole chicken – cut into 8 pieces, patted dry
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper – freshly ground
  • 1 tbsp neutral oil
  • 2 tbsp unsalted butter – divided (reserve 1 tbsp cold for finishing)
  • 1/2 cup shallot – finely chopped (~2.5 medium shallots)
  • 1 clove garlic – minced
  • 1/2 cup dry white wine
  • 1 cup low-sodium chicken stock
  • 2 sprigs fresh tarragon sprigs
  • 1 tbsp Dijon mustard
  • 1/2 cup heavy cream
  • 2 tbsp fresh tarragon leaves – chopped
  • 1 tsp lemon juice – fresh
Tarragon Chicken

Instructions

  1. 1.

    Season the whole chicken all over with kosher salt and black pepper.

  2. 2.

    Heat the neutral oil and 1 tbsp unsalted butter in a wide, heavy skillet or Dutch oven over medium-high heat. Add the chicken skin-side down and brown until deep golden, 6–8 minutes; flip and brown the second side, 3–4 minutes. Transfer the chicken to a plate.

  3. 3.

    Pour off excess fat, leaving about 1 tbsp in the pan. Reduce heat to medium, add the shallot, and cook until translucent, 3–4 minutes. Stir in the garlic and cook until fragrant, 30 seconds.

  4. 4.

    Pour in the dry white wine, scraping up browned bits. Simmer until reduced by about half, 2–3 minutes.

  5. 5.

    Add the low-sodium chicken stock and the fresh tarragon sprigs; return the chicken to the pan skin-side up and bring to a gentle simmer.

  6. 6.

    Cover, reduce heat to low, and cook until the chicken is just tender and cooked through, 20–25 minutes; the juices should run clear or an instant-read thermometer should read 175°F at the thigh.

  7. 7.

    Transfer the chicken to a warm plate and loosely cover. Discard the herb sprigs. Increase heat to medium; whisk in the Dijon mustard and the heavy cream and simmer until the sauce lightly thickens and coats a spoon, 3–5 minutes.

  8. 8.

    Stir in the fresh tarragon leaves and the lemon juice. Taste and adjust seasoning as needed.

  9. 9.

    Off the heat, whisk in the remaining 1 tbsp butter to gloss the sauce.

  10. 10.

    Return the chicken to the pan, spoon sauce over the pieces, and warm for 1–2 minutes. Serve immediately with the pan sauce.

Tarragon Chicken is a French bistro favorite built around the gentle anise notes of tarragon and a silky pan sauce. The dish balances golden, crisped chicken skin with a creamy, wine-infused reduction that’s brightened at the end with fresh herbs and a touch of acidity. It’s comforting yet elegant, with aromatic shallots and a savory depth from stock and pan drippings that makes it perfect for spooning over potatoes, rice, or crusty bread.

Rooted in the tradition of poulet à l’estragon, this preparation showcases tarragon—one of the classic fines herbes of French cuisine. The method of browning, deglazing with white wine, and finishing with cream became a hallmark of 19th- and 20th-century French restaurant cooking. Variations appear across France, from quick sautéed versions to rustic braises, but the defining element remains the fragrant tarragon folded into a rich, glossy sauce.