Tarragon Chicken Recipe
A delicate mustard cream sauce envelops this simple pan-fried chicken, while fresh tarragon adds a note of brightness.
Prep Time15 minutes mins
Cook Time1 hour hr 10 minutes mins
Total Time1 hour hr 25 minutes mins
Ingredients
- 1 whole chicken
- 2 tablespoons salted butter melted
- 2 tablespoons Dijon-style mustard
- fine sea 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.
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?
Susan says
I just wanted to share that this has become a staple in our house now. My family absolutely LOVES it!! I've varied it a little depending on what's available, and each time it's still turned out great. For example, I used oregano when I didn't have any tarragon; completely omitted the white wine, when I didn't have any on hand; and used beef broth when I didn't have anymore chicken broth. The flavor was a little different each time, but it has become a favorite around here. I finally bought the book about a month or so ago, and every recipe I've made from it has been a hit. 😀 Thanks for sharing it!!
Vicky says
I made this tonight, and the sauce was outstanding! I didn't add the 2 cups of chicken broth because I felt there was plenty of natural juices from the chicken. I used thyme because that's what I had. I will make again. Thanks for sharing this great recipe!
Adina says
Any suggestions for non dairy substitute for the cream?
Sara says
I made this tonight. You outdid yourself with this recipe. It's really so simple but we were scraping the pan for drippings. My preschool twins and toddler were having a Babette's Feast moment. Thanks a million!
Michelle says
I made this last night and it was delicious! I did make a few changes such as adding sliced mushrooms and shallots to the chicken whilst it was baking and then used some in the sauce. I also forgot to buy cream so I used a herby cream cheese and served it with sweet potato mash and a HUGE pile of broccoli. so yum! thank you for the recipe <3
Sarah says
This was ridiculously good.
My husband wouldn't stop showering me with compliments!
*(I like to memorize a recipe and then act like I am putting together my own thing in the kitchen- like I just messed around and made the recipe 😉
Hahahaaa, and I didn't crew it up!
Will definitely be making this again,
Sarah
sylvie amésée says
I've served it with spaghetti pasta, was delicious : )
Melissa says
I made this tonight and it was a big hit! Thanks for a great recipe 🙂
Krista says
I made this last night! The flavors were spot on!!!! So yummy. I didn't let it reduce as much as I needed bc of time constraints....baby getting fussy....but it didn't matter. So delicious
Michelle says
This sounds amazing! Thank you so much. I stumbled upon your website through fermented lemons and I have been hooked ever since. Truly wonderful
Amy Basso says
This looks amazing. The recipe seems simple and I love the info on the benefits of bone broth! Thanks!
Amy J. says
I wish I was having this for dinner! It sounds wonderful. 🙂
Colleen @ Grow Forage Cook Ferment says
This looks amazing! I love the combination of mustard and tarragon. I will for sure be making it soon. Oh, and I wanted to mention that I put your book on the sidebar of my blog because I think it's awesome!!! Thank you for all you do!
http://www.growforagecookferment.com
Tabi says
Omg!!! The best, couldn't figure out what to make for dinner, and of course trying to do something different AND use what's on hand, THE BEST!!! So simple! I did cheat and used Greek yogurt instead of cream bc I didn't have any and added onion and carrots to the cast iron pan. So great!! Even the 2 yr old inhaled dinner with no complaints!! A keeper!
Stevie says
Is that 1/2 cup cream....it looks like 1-2 cups but that seems like too much..
Jenny says
Yes, it's 1/2 cup. Thanks for the catch! I copied/pasted this from a word document, and sometimes the formatting gets funky.
Leesie says
I adore tarragon with chicken. I'm definitely going to try this recipe. Simple, yet elegant!
jane says
This does look like a true-blue keeper. And I'm with Laura. I want that elusive ingredient! I can think of lots of recipes it should be used in.....
Meinhilde says
This sounds (and looks) delectable, and very French!
Sharroner R says
Looks like cast iron skillet not stainless steel. Sounds yummy
Jenny says
Yes, we used a cast iron skillet. Works fine for us.
Laura says
This is the best ingredient in that recipe: "I showed it to my husband, and he headed to the kitchen to make it." Where do I get that 🙂
Olivia says
Ha! Laura, no kidding!!! 😀
Heidi says
Exactly my thoughts!! Sure would be wonderful to just find a recipe and assign someone to make it, LOL!
Patty Allen says
Ha! My husband!! I pick, and he cooks. Why? He loves to cook and I don't!