This classic French dish features tender chicken portions braised in a sophisticated sauce of white wine, chicken stock, and fresh tarragon. The aromatics of garlic, onion, and bay leaf create a deep, savory base, while the wine adds brightness and acidity. The result is a glossy, aromatic sauce that coats the chicken perfectly. It is an elegant yet approachable meal, ideal for date nights or special family dinners. Serve with crusty bread to soak up every drop of the flavorful juices. This recipe captures the essence of traditional bistro cooking without requiring complex techniques, making it a reliable favorite for home cooks seeking a touch of Parisian flair.
Poulet A L’Estragon (Chicken In Tarragon Sauce
Description
This classic French dish features tender chicken portions braised in a sophisticated sauce of white wine, chicken stock, and fresh tarragon. The aromatics of garlic, onion, and bay leaf create a deep, savory base, while the wine adds brightness and acidity. The result is a glossy, aromatic sauce that coats the chicken perfectly. It is an elegant yet approachable meal, ideal for date nights or special family dinners. Serve with crusty bread to soak up every drop of the flavorful juices. This recipe captures the essence of traditional bistro cooking without requiring complex techniques, making it a reliable favorite for home cooks seeking a touch of Parisian flair.Ingredients
Directions
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Pat the chicken portions dry with paper towels and season generously with salt and pepper.
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In a large skillet or Dutch oven, heat 3 tablespoons of oil over medium-high heat.
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Sear the chicken pieces until golden brown on both sides, about 5-7 minutes per side; remove chicken and set aside.
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Reduce heat to medium and add the finely chopped onion to the same pan; saut&# 195;© until softened, about 3 minutes.
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Add the peeled and crushed garlic cloves, cooking for another minute until fragrant.
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Pour in the medium-dry white wine, scraping up any browned bits from the bottom of the pan.
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Add the chicken stock, fresh tarragon sprigs, and bay leaf to the pan.
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Return the chicken to the skillet, ensuring it is partially submerged in the liquid.
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Cover and simmer gently for 15-20 minutes, or until the chicken is cooked through.
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Remove the chicken to a serving platter and keep warm.
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Increase heat to medium-high and boil the sauce until it reduces and thickens slightly.
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Stir in chopped parsley and adjust seasoning with salt and pepper to taste.
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Place chicken on plates and spoon the warm tarragon sauce over the top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 449.5kcal
- % Daily Value *
- Total Fat 18.2g28%
- Saturated Fat 5.0g25%
- Cholesterol 133.5mg45%
- Sodium 123.5mg6%
- Total Carbohydrate 19.0g7%
- Dietary Fiber 0.7g3%
- Sugars 0.1g
- Protein 43.0g86%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or stock to restore sauce consistency.
If fresh tarragon is unavailable, substitute with 1-2 teaspoons of dried tarragon, added at the beginning of the simmering process to allow flavors to rehydrate and meld.
For a richer sauce, finish by whisking in a tablespoon of cold butter off the heat (monter au beurre).
