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Creamy French Chicken Tarragon Recipe
Ash Tyrrell

Creamy French Chicken Tarragon Recipe

The first time I made this Creamy French Chicken Tarragon, I was shocked by how easy it was—and how incredibly elegant it tasted. The aroma alone had me hovering over the pan like I was in a fancy French bistro.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Chicken thighs or drumsticks bone-in, skin-on, about 2 pounds – bone-in pieces add rich flavor to the sauce.
  • Salt and freshly cracked black pepper – for seasoning the chicken deeply.
  • Unsalted butter 2 tablespoons – adds richness without overpowering the dish.
  • Onion 1 medium (sliced) – brings natural sweetness to the sauce.
  • Garlic 3 cloves (minced) – enhances aroma and flavor base.
  • Dry white wine ½ cup – use something crisp like Sauvignon Blanc or Pinot Grigio.
  • Chicken stock ¾ cup – helps create the luscious sauce base.
  • Fresh tarragon leaves 2 tablespoons (chopped) – gives the signature French herb flavor.
  • Heavy cream ½ cup – finishes the sauce with velvety smoothness.

Method
 

  1. Start by rinsing your bone-in chicken under cold water, then pat it dry thoroughly. Season both sides generously with salt and black pepper. Let it rest at room temperature for about an hour. This helps the seasoning sink in and allows for even cooking later on.
  2. Preheat your oven to 375°F. In your large oven-safe skillet, melt the butter over medium heat. Place the chicken skin-side down in the pan without overcrowding. Don’t move it for about 10 minutes—you want that golden crust. Flip and sear the other side for another 10 minutes. Remove the chicken and set it aside.
  3. In the same pan with all those beautiful browned bits, toss in your sliced onion and minced garlic. Let them soften and caramelize slightly over medium-low heat for 8 to 10 minutes. This is where the flavor really starts building.
  4. Sprinkle in the chopped fresh tarragon over the onions. Carefully pour in the dry white wine and chicken stock. Scrape the bottom of the pan with a wooden spoon to release all that savory flavor. Let it come to a gentle simmer.
  5. Nestle the chicken back into the skillet, skin-side up. Cover with a lid or foil and transfer the pan to the preheated oven. Bake for 30 minutes. The chicken will become incredibly tender while soaking in all that goodness.
  6. Remove the skillet from the oven. Take the chicken out again and cover it to keep warm. Place the skillet back on the stovetop and pour in the heavy cream. Simmer for 5–7 minutes, stirring constantly to thicken the sauce. Return the chicken to the pan and cook for another 5 minutes so it’s nicely coated.
  7. Sprinkle on some extra chopped tarragon for a pop of freshness. Serve the chicken hot, spooning that silky sauce over the top. I promise—it’s irresistible.

Notes

  • Let the chicken rest at room temp before cooking—it helps with even cooking.
  • Always sear the chicken skin-down first to get that crisp texture.
  • Use fresh tarragon only. Dried doesn’t give the same pop of flavor.
  • Deglaze thoroughly when adding the wine—you don’t want to miss out on that flavor.
Simmer the cream gently to prevent it from curdling.