Fresh Tarragon Chicken

Fresh Tarragon Chicken Recipe

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A lightened tarragon chicken. From I served the chicken with saffron pilaf and steamed vegetables.

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4 (approximately)
15 Min
10 Min
Stove Top


skinless chicken thighs, pounded to 1/2" thickness (thighs replaced chicken breasts)
cracked black pepper
1 Tbsp
olive oil
1/4 c
shallots, peeled and thinly sliced
1/2 c
chicken broth
1/2 c
dry white wine
1 Tbsp
dijon mustard or grain mustard
2 Tbsp
creme fraiche (if you don't have creme fraiche use the same amount of heavy cream or sour cream)
pinch freshly grated nutmeg (small pinch!)
1 Tbsp
fresh tarragon leaves, finely minced plus more for garnish (*fresh* only, please!)


1Season chicken on both sides with salt and pepper. Heat half of the olive oil in a large heavy skillet over medium heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and cover or tent with foil.
2Add the remaining olive oil to pan. Add shallots; cook, stirring, until softened, 2 to 3 minutes. Add broth and wine and bring to a medium simmer. Cook until reduced by half, about 3 minutes.
3Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 3-4 minutes. Transfer the chicken to a warmed platter. Stir mustard, sour cream, nutmeg and tarragon into sauce. Warm through. Season to taste with salt and pepper and spoon over the chicken. Garnish chicken thighs with fresh tarragon sprig.

About Fresh Tarragon Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Other Tag: Quick & Easy