Creamy French Chicken Tarragon (Poulet à L’Estragon)

I just finished whipping up this Creamy French Chicken Tarragon, and my kitchen smells absolutely incredible, filled with the fresh, anise-like aroma of tarragon.

It’s one of those recipes that feels fancy enough for a dinner party but is honestly simple enough for a cozy weeknight meal.

The chicken turned out tender and juicy, braised perfectly in white wine before being enveloped in that rich, creamy sauce.

I love how the fresh herbs really shine through the creaminess without being overpowering. It’s a true taste of France right at my dining table, and I can’t wait to dig in.

Ingredients

This recipe relies on just a handful of high-quality ingredients to create a sophisticated flavor profile.

• 1 whole chicken, cut into 6 pieces – Using bone-in, skin-on chicken is crucial here. The bones add depth to the sauce, and rendering the skin creates the flavorful fat we need for cooking.
• 2 tsp salt – Essential for seasoning the meat thoroughly before cooking.
• 1 tsp freshly ground black pepper – Freshly ground is always best for a sharper, cleaner spice.
• 2 tbsp (28g) unsalted butter – This is used to brown the chicken and adds a nutty richness to the base of the sauce.
• 1 medium onion (or 2 shallots), peeled and sliced – Sliced onions or shallots provide a sweet, aromatic foundation that caramelizes beautifully.
• 2 garlic cloves, peeled and diced – Just enough to add savory depth without overwhelming the delicate tarragon.
• 1 cup (250ml) chicken stock – Use a good quality stock to ensure the sauce has a rich body.
• ½ cup (125ml) dry white wine – A crisp white like Sauvignon Blanc or Pinot Grigio works best to cut through the richness of the cream.
• 2 tbsp fresh tarragon, chopped (+ extra for garnish) – This is the star of the show. Fresh tarragon has a unique licorice-like flavor that dried herbs just can’t match.
• ½ cup (120ml) heavy cream – This brings the luxurious, velvety texture that ties everything together.

Note: This recipe makes several servings, enough for 4-6 people.

Variations

While the traditional version is stunning, there are a few ways to tweak it to your liking.

• Mushroom Add-in: Sauté sliced button or cremini mushrooms with the onions for an earthier flavor profile.
• Dairy-Free Option: While cream is traditional, you can substitute a high-quality dairy-free heavy cream alternative (like one based on oats or cashews) if needed.
• Wine Substitute: If you prefer cooking without alcohol, simply replace the white wine with an equal amount of extra chicken stock and a squeeze of lemon juice for acidity.
• Different Cuts: If you aren’t comfortable cutting up a whole chicken, you can use 6-8 bone-in, skin-on chicken thighs instead.

Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes

Equipment You Need

• Large Oven-Safe Skillet or Dutch Oven: A pan that can transition from stovetop to oven is essential for this one-pot meal.
• Chef’s Knife and Cutting Board: For prepping the aromatics and garnishes.
• Tongs: To flip and handle the chicken pieces while browning.
• Measuring Cups and Spoons: For accurate liquid and seasoning ratios.

How to Make Creamy French Chicken Tarragon (Poulet à L’Estragon)?

This dish comes together in stages: searing, braising, and finishing the sauce. It’s a method that ensures every layer of flavor is preserved.

Prepare the Chicken and Sear

Start by prepping your chicken about an hour before you plan to cook. Rinse the pieces under cold water and pat them thoroughly dry with paper towels; this helps get a good sear later. Season them generously with salt and pepper on all sides. Preheat your oven to 375°F (190°C). Heat the butter in your large skillet over medium heat. Once it’s sizzling, place the chicken skin-side down. Let it cook undisturbed for about 10 minutes until the skin is golden and crispy. Flip carefully and cook for another 10 minutes on the other side. Remove the chicken to a plate and cover it to keep warm, leaving those delicious drippings in the pan.

Build the Aromatics and Braise

Add the sliced onions and diced garlic directly into the hot pan with the chicken fat. Sauté them for about 10 minutes, stirring occasionally, until the onions are soft and lightly caramelized. Place the chicken pieces back into the pan, nesting them on top of the onion mixture. Sprinkle the chopped fresh tarragon over the chicken. Pour in the white wine and chicken stock. Bring the liquid to a simmer, then cover the pan and transfer it to your preheated oven. Let it braise for 30 minutes.

Finish the Creamy Sauce

Carefully remove the pan from the oven and place it back on the stovetop over medium heat. Transfer the chicken pieces to a plate once more and cover them with foil. Pour the heavy cream into the skillet with the braising liquid. Stir constantly as you bring it to a gentle simmer. Let it cook for about 7-8 minutes until the sauce reduces and thickens slightly. Finally, return the chicken to the pan to warm through for about 5 minutes. Sprinkle with extra fresh tarragon just before serving.

Additional Tips for Making This Recipe Better

Having made this a few times, here are my personal takeaways for the best results.

• I cannot stress enough the importance of using fresh tarragon. Dried tarragon loses that vibrant anise flavor very quickly and just doesn’t deliver the same aromatic punch.
• Don’t rush the browning step. That golden skin adds so much flavor to the final sauce, so be patient and let it get nice and crispy before flipping.
• I like to use a dry, crisp white wine like a Sauvignon Blanc. Avoid oaky Chardonnays as they can make the sauce taste bitter once reduced.
• If your sauce feels too thin at the end, you can mix a teaspoon of cornstarch with a splash of water and stir it in, but usually, just letting it reduce with the cream is enough.

How to Serve Creamy French Chicken Tarragon (Poulet à L’Estragon)?

This sauce is liquid gold, so you need a side dish that can soak it up. My favorite way to serve this is over a bed of tagliatelle pasta or fluffy mashed potatoes. White rice also works beautifully.

For presentation, place a piece of chicken on the plate and spoon a generous amount of the creamy onion and tarragon sauce over the top. Garnish with fresh sprigs of tarragon for a pop of green. A side of simple green beans almondine or roasted asparagus cuts through the richness perfectly. Don’t forget a crusty baguette to mop up the plate!

Nutritional Information

Here is a general estimate per serving:

• Calories: ~550 kcal
• Protein: ~35 g
• Carbohydrates: ~8 g
• Fat: ~40 g

Make Ahead and Storage

This dish is actually wonderfully suited for meal prep as the flavors meld beautifully over time.

Storing: Let the chicken cool completely before transferring it to an airtight container. It keeps well in the refrigerator for 3-4 days.

Freezing: I generally don’t recommend freezing this dish because cream-based sauces can separate and become grainy when thawed and reheated. It is best enjoyed fresh or from the fridge.

Reheating: To reheat, place the chicken and sauce in a skillet over low heat. Add a splash of water or stock if the sauce has thickened too much in the fridge. Warm it gently to prevent the sauce from breaking.

Why You’ll Love This Recipe?

This French classic earns its spot in the rotation for several reasons.

• Sophisticated yet Simple: It delivers restaurant-quality flavors with straightforward techniques that any home cook can master.
• One-Pan Wonder: Everything is cooked in the same vessel, meaning less cleanup and maximum flavor retention.
• Incredible Sauce: The combination of white wine, aromatics, chicken drippings, and cream creates a luxurious sauce you’ll want to eat by the spoonful.
• Comfort Food with a Twist: It’s hearty and comforting like a stew, but the tarragon adds a fresh, unique note that makes it feel special and light.