About This Recipe:
French food is probably my favorite cuisine to eat out for a more elegant and special dinner. However, the dishes can seem quite intimidating to make because of the fancy sounding names and overall perception of how meticulous French food has to be. This chicken tarragon is a perfect starter recipe for French food because it is as simple as a chicken dinner could be.
Tarragon is definitely a less commonly used herb in America, but is a lovely herb that is quite commonly used in France. The star of this dish is the amazing, creamy sauce with white wine and crème fraîche- a superior version of sour cream in my opinion. Chicken tarragon is a one pan recipe and doesn’t require too many ingredient, so it’s perfect for a weekday dinner. I like to serve this with rice, potatoes, or a simple sautéed vegetable.
Ingredients (4-6 servings)
-2 lbs boneless chicken thighs
-2 shallots, finely sliced
-4 garlic cloves, minced
-1 tbl flour
-1 cup white wine
-1 cup chicken stock
-2 tbls fresh tarragon, chopped
-1/3 cup crème fraîche
-Salt and pepper
Instructions (1 hour)
1. In a cast iron skillet or Dutch oven over medium heat, pour in 1-2 tbls of olive oil. Sear the chicken for 5 minutes per side and season with salt and pepper. Transfer the chicken to a dish.
2. Add the shallots to the pan and sauté for 5 minutes. Add the garlic and cook for another minute.
3. Sprinkle in the flour and stir. Pour in the white wine and whisk to fully incorporate. Reduce for about 5-7 minutes until the sauce thickens.
4. Add in the chicken stock, place the seared chicken back into the pan, and sprinkle in the chopped tarragon. Simmer on low heat for 30 minutes so that the chicken can fully cook and the sauce continues to thicken.
5. Stir in the crème fraîche and garnish with more tarragon.