Tarragon Chicken Recipe
A delicate mustard cream sauce envelops this simple pan-fried chicken, while fresh tarragon adds a note of brightness.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Ingredients
- 1 whole chicken
- 2 tablespoons salted butter melted
- 2 tablespoons Dijon-style mustard
- finely ground real salt
- Several sprigs fresh tarragon or 1 teaspoon dried tarragon
- ½ cup white wine
- 2 cups bone broth
- ½ cup crème fraîche
Instructions
- Preheat the oven to 400° F.
- Cut up the chicken: Separate the legs and thighs, remove the bone from the breasts, and cut the breasts into 2 pieces. Reserve the back and neck for making stock.
- Place the chicken pieces skin side up in a stainless steel roasting pan.
- In a small bowl, combine the melted butter and mustard and brush the skin of the chicken with the mixture. Sprinkle with salt and pepper. Strew the tarragon over the top. Bake for about 1 hour, until the chicken is cooked through and browned on the outside. Remove the chicken pieces to a platter and keep them warm.
- Place the baking pan over medium heat and deglaze the pan with the wine, stir- ring to remove any browned bits from the bottom of the pan. Add the broth, bring to a boil, and boil until reduced by about half. Gradually add the cream and boil to reduce it a little more, until a thick sauce consistency is reached. Season with salt.
- Strain the sauce into a heated bowl or gravy boat and serve with the chicken.
Notes
Excerpted from the book Nourishing Broth by Sally Fallon and Kaayla T. Daniels, PhD, CCN. © 2014 by Sally Fallon and Kaayla T. Daniels, PhD, CCN. Reprinted by permission of Grand Central Publishing. All rights reserved.
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Jenna says
This is one of our favorite go-to recipes! It’s so rich and flavorful and we’ve had guests tell us they want to drink the sauce 😉 Thank you!
Scherry says
"pasture-raised chicken locally, you can also purchase it online here." Link doesn't work. Would you supply link for pasture-raised chickens again?