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Tarragon Chicken

Recipe courtesy Laura Calder
TOTAL TIME: 1 hr 20 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 (about 3 pound/1.4 kg) chicken, cut into 8 pieces
  • Salt and freshly ground black pepper
  • 1/2 cup chicken stock
  • 1 shallot, minced
  • 3/4 cup dry white wine
  • 1 cup creme fraiche
  • 1/2 cup chopped fresh tarragon
  • Lemon juice, to taste
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Directions

Melt the butter with the oil in a large skillet over quite high heat. Season the chicken pieces and fry in batches until well browned, about 5 minutes per side.

Put all the chicken back in the pan, add chicken stock and reduce the heat to medium. Cover and cook until tender, about 30 minutes. Remove the chicken to a plate and keep warm and reduce any leftover juices until sticky. Add the shallot and wine and reduce to a thickish sauce, about 5 minutes. Add the creme fraiche and 1/2 the tarragon. Boil down again to sauce consistency, 3 to 5 minutes.

Season the sauce with salt, pepper, and lemon juice. Put back the chicken pieces, turning to coat, then transfer to a platter. Pour the sauce over, scatter over the remaining tarragon, and serve.

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Newest Ratings and Reviews

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  • on March 02, 2013

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    honestly one of the easiest and best recipes ever, got rave reviews. had some friends for dinner and they all wanted the recipe. served with pasta and it was wonderful.

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  • on September 18, 2012

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    This was by far the easiest and best chicken recipe I have Ever made! I would recommend for everyone to try it ! I made it with chiken breast instead , it was so tender ! I can't wait to make this for a dinner party !

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  • on January 12, 2012

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    This dish was fantastic! It was super easy and tasted great. I did not have a whole chicken. Instead I used chicken thighs only. The sauce was rich and delicious. It did take a bit longer for my sauce to cook down, about 7-10 minutes. I paired it with a Cote du Rhone red for the tarragon. Next time I will pair it with an unoaked Chardonnay to balance the creaminess. Overall, it was wonderful and I will definitely make it again!

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