One-Pot Wonders
Poulet à l'Estragon (Tarragon Chicken)
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28 Reviews
James B.
October 18, 2020
As you can see from reading all the reviews there is a common thread. There is either a reduction step for the final sauce that is left out OR the proportions of are too much and the cream too little.
If followed religously, you end up with amazing flavored chicken and about 2 cups of thin watery, amazing tasty liquid. its not a sauce. If you reduce it for another 30 min. or use 1 cup stock, then you might get closer to my expectations. Adding Wonder flour at the end could also help.
If followed religously, you end up with amazing flavored chicken and about 2 cups of thin watery, amazing tasty liquid. its not a sauce. If you reduce it for another 30 min. or use 1 cup stock, then you might get closer to my expectations. Adding Wonder flour at the end could also help.
Missy
July 30, 2019
Wow. I was not expecting the fabulous flavor of this dish at all. It transforms ordinary chicken into a full fledge swoon moment. My entire family went to town on it, including a picky child who asked to eat it every day of his life :) Made with chicken breast and arborio rice. Since the chicken didn't have bones I had to reduce the sauce to give it more body, but it was still great. Thanks!
katrina
March 20, 2016
Love this! I looked for a recipe that I thought would taste like the delicious Chicken Tarragon I ate in Provence, and this did the trick. The only changes I made were to dust the chicken in flour before browning, and to reduce the sauce at the end...both resulted in a thick sauce that coated the chicken and side of rice nicely. I also added some salt to the sauce to get the taste I remembered. So delicious - thank you for the recipe!
Zoe's G.
October 18, 2015
Zeina Sayegh Safa - yes, this will work fine with chicken breasts. I have had to substitute them in the past, with great results. If you're using whole skin-on and bone-in breasts, maybe cook them in the sauce just a little shorter time before broiling.
Zeina S.
October 18, 2015
My kids won't eat chicken thighs, so I was thinking of making this dish using chicken breasts only (with bone and skin). Am I doing this recipe a disfavor by not using chicken thighs?
bahiti
April 22, 2015
Great recipe. It didn't look like the sauce was meant to be runny so I reduced it. Next time, I will double the sauce so I get more at the end. I had a hard time imaging what veggies to pair as a side dish. Any ideas?
dillybug
January 8, 2015
Very different from my go-to tarragon chix recipe and I liked the tomato paste and shallot enhancements. They added a nice depth and color. Will definitely add this recipe to my arsenal!
yatogaslor
December 13, 2014
this made a tasty sauce, but i ended up adding more acid (white wine) and straight up reducing by the end with a full rolling boil. i don't think either of these adjustments should dissuade a person from trying the recipe-- dish came out sweetly comforting and full of all that great tarragon perfume
thank you for posting this !
thank you for posting this !
plainhomecook
October 1, 2014
When vegetarian friends come over I've made the sauce with no chicken and have served it over rice or noodles, with a high-protein salad. Still really good.
Clementine L.
September 7, 2014
Made it last night for the first time. Delicious it was ! Super easy and so tasty.
We ate it with a garlic bread and a fresh olive oil and lemon juice salad. A new favourite at my home !
We ate it with a garlic bread and a fresh olive oil and lemon juice salad. A new favourite at my home !
BavarianCook
June 13, 2014
Thank you for this wonderful recipe. It will be served in about 20 minutes with brown rice and roasted broccoli with lots of garlic & homemade bread on the side. The sauce is already tasting delicious and I can't wait to see what the broiler does to bring it to a happy finale!
Zoe's G.
May 23, 2014
This sounds really good. My chicken tarragon recipe is identical, except for using the same amount of Dijon mustard in place of the tomato paste. This might be a bit sweeter - I'll try yours if you'll try mine!
Andrea
May 18, 2014
I made this tonight for the first time, and wow! I think it's our new favorite dish. It was easy to make, greatly flavored and so, so satisfying. That little kick of tarragon was the perfect addition.
Cilantro &.
May 17, 2014
People were raving over this dish last night. I made it with miso-creamed kale, cheddar & black pepper cornbread, and Alice Medrich's cocoa brownies.
kaleandsalt
May 13, 2014
This was so delicious and sophisticated while still tasting light and springy, amazing! I added a bit of anchovy paste to the butter and shallots, and threw in a box of frozen artichoke hearts after the shallots were tender and it was perfect. The sauce alone over rice made a meal the next day.
Regine
May 7, 2014
Stunwin, I was planning on using boneless skinless thighs. Now you are making me think twice. Re the thicker sauce, I may follow your suggestion. Thanks.
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