French Chicken Tarragon
This pleasant dish makes a belly-filling supper. It's adapted from Epicurious, with modifications that include searing the chicken at the beginning of the process and the addition of more seasonings. Tarragon is a mild herb, so don't hesitate to add more. This recipe serves 4-6 people.
More chicken options: Mediterranean Chicken Salad, Chicken Marbella, Curried Chicken Salad with Raisins, Greek Lemon Oregano Chicken, Chicken Marsala, Fideos (Pasta) with Chicken and Greens, Roast Chicken with Bread and Greens, Buttermilk Chicken, Crispy Chicken over Turmeric Lemon Chicken, Oven Roasted Chicken Shawarma
Ingredients
3 lb. chicken pieces, bone and skin on
salt and pepper
4 tbsp. unsalted butter
3 shallots, diced
3 garlic cloves, minced
2 tbsp. chopped fresh tarragon leaves (or more), plus whole leaves for garnish
1 cup chicken broth
1/2 cup dry white wine
1/2 cup creme fraiche OR cream
1 tsp. grated lemon zest
Method
Season the chicken with salt and pepper. Let stand for 30-60 minutes at room temperature.
Preheat the oven to 400 degrees F.
On the stovetop, melt the butter over medium heat in a deep cast iron pot or enameled Dutch oven. Brown the chicken pieces on both sides, a few at a time. Remove from the pot and set aside.
Add the shallots to the pot, adding more butter if necessary. Saute the shallots, stirring until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon, cooking only for 1 minute so the garlic becomes fragrant, but doesn't brown. Place the chicken pieces back in the pot in one layer. Pour in the broth and the wine, then bring the mixture to a simmer.
Put the lid on top of the pot and place on the middle shelf of the oven. Bake for 15 minutes at 400 degrees F., then lower the heat to 350 degrees F. Continue baking for 45 minutes or until the pieces are tender. Remove the chicken pieces from the pot and cover them loosely to keep them warm.
Remove as much fat as you want from the pan juices, skimming the top of the pan juices with a spoon. Place the pot over medium-high heat, adding the creme fraiche (or cream) and the lemon zest. Simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the amount of salt, pepper and lemon zest.
Either replace the chicken in the pot and serve or spoon the sauce over the chicken in a serving dish. Garnish with more tarragon leaves or parsley if desired. Serve with roasted vegetables, orzo, couscous, farro, bulgur wheat or rice.
This dish reheats nicely and tastes delicious on the second day.
This pleasant dish makes a belly-filling supper. It's adapted from Epicurious, with modifications that include searing the chicken at the beginning of the process and the addition of more seasonings. Tarragon is a mild herb, so don't hesitate to add more. This recipe serves 4-6 people.
More chicken options: Mediterranean Chicken Salad, Chicken Marbella, Curried Chicken Salad with Raisins, Greek Lemon Oregano Chicken, Chicken Marsala, Fideos (Pasta) with Chicken and Greens, Roast Chicken with Bread and Greens, Buttermilk Chicken, Crispy Chicken over Turmeric Lemon Chicken, Oven Roasted Chicken Shawarma
Ingredients
3 lb. chicken pieces, bone and skin on
salt and pepper
4 tbsp. unsalted butter
3 shallots, diced
3 garlic cloves, minced
2 tbsp. chopped fresh tarragon leaves (or more), plus whole leaves for garnish
1 cup chicken broth
1/2 cup dry white wine
1/2 cup creme fraiche OR cream
1 tsp. grated lemon zest
Method
Season the chicken with salt and pepper. Let stand for 30-60 minutes at room temperature.
Preheat the oven to 400 degrees F.
On the stovetop, melt the butter over medium heat in a deep cast iron pot or enameled Dutch oven. Brown the chicken pieces on both sides, a few at a time. Remove from the pot and set aside.
Add the shallots to the pot, adding more butter if necessary. Saute the shallots, stirring until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon, cooking only for 1 minute so the garlic becomes fragrant, but doesn't brown. Place the chicken pieces back in the pot in one layer. Pour in the broth and the wine, then bring the mixture to a simmer.
Put the lid on top of the pot and place on the middle shelf of the oven. Bake for 15 minutes at 400 degrees F., then lower the heat to 350 degrees F. Continue baking for 45 minutes or until the pieces are tender. Remove the chicken pieces from the pot and cover them loosely to keep them warm.
Remove as much fat as you want from the pan juices, skimming the top of the pan juices with a spoon. Place the pot over medium-high heat, adding the creme fraiche (or cream) and the lemon zest. Simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the amount of salt, pepper and lemon zest.
Either replace the chicken in the pot and serve or spoon the sauce over the chicken in a serving dish. Garnish with more tarragon leaves or parsley if desired. Serve with roasted vegetables, orzo, couscous, farro, bulgur wheat or rice.
This dish reheats nicely and tastes delicious on the second day.