Chicken with Tarragon & Calvados

Chicken With Tarragon & Calvados

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Lori Loucas


Tarragon and chicken just go together. Enuf said.
I don't usually buy a whole bottle of expensive Calvados. Most large liquor warehouse-type stores sell the tiny little bottles - which I use for the occasional recipe.


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15 Min
40 Min
Stove Top


  • 3 1/2 lb
    chicken, cut into serving pieces
  • 5 Tbsp
    unsalted butter, divided use
  • 2 Tbsp
    finely chopped tarragon, divided use
  • 3 Tbsp
    chopped shallots
  • 1/2 c
    dry white wine
  • 1 1/2 c
    heavy cream, divided use
  • 3 Tbsp
  • 1 Tbsp
    calvados or applejack
  • ·
    salt & pepper

How to Make Chicken with Tarragon & Calvados


  1. Sprinkle chicken pieces with salt and pepper. Melt 3 tablespoons butter over high heat and add chicken, skin side down. Cook until golden brown, then turn.
  2. Sprinkle with half the tarragon and ALL of the shallots. Cover and cook on low heat for 15 minutes.
  3. Uncover and sprinkle with the white wine. Recover and cook on low for another 15 minutes. Remove chicken from pan and keep covered while making the sauce.
  4. Add 1 cup of the cream to the skillet. Stir well. Blend the flour with the remaining 2 tablespoons butter and add it, a little at a time, to the simmering sauce. Add just enough to make the desired consistency. Cook five minutes, then stir in the Calvados or applejack, and add the remaining cream.
  5. Put the chicken back into the pan, spooning the sauce over to warm it up. Spinkle with the remaining tarragon and serve immediately.

Printable Recipe Card

About Chicken with Tarragon & Calvados

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French

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