Name: Chicken with Tarragon Cream Sauce (Poulet à l’Estragon)
Prep time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; Salt and freshly ground black pepper; 2 tbsp olive oil; 1 medium yellow onion, finely diced; 2 cloves garlic, minced; 1 cup dry white wine; 1 cup chicken stock; 1 tbsp Dijon mustard; 2 tbsp unsalted butter; 1 tbsp chopped fresh tarragon (plus extra for garnish); 1 tbsp chopped fresh parsley; 1/2 cup heavy cream

Chicken with Tarragon Cream Sauce (Poulet à l’Estragon)

Peter

Inspired by the French bistro classics found in Anthony Bourdain’s Les Halles Cookbook, this Chicken with Tarragon Cream Sauce embodies the soul of Parisian comfort food. Golden, seared chicken thighs simmer in a fragrant sauce made with white wine, mustard, tarragon, and cream—aromatics and fresh herbs brighten every bite. This dish is perfect for a leisurely dinner, offering rich flavor and elegant presentation, yet is simple enough for a weeknight. Serve with crusty bread or potatoes to sop up every drop of sauce, and enjoy a taste of classic French bistro cooking at home.

Ingredients

Instructions

Pat chicken thighs dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin side down, and sear until golden brown, about 5 minutes per side. Remove chicken to a plate.
Reduce heat to medium. Add diced onion to the skillet and sauté until translucent, about 4 minutes. Add garlic and cook for 1 minute more.
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let wine simmer and reduce by half, about 5 minutes.
Stir in chicken stock and Dijon mustard. Return chicken thighs (and any juices) to the skillet. Reduce heat to low, cover, and simmer for 25–30 minutes, until chicken is cooked through and tender.
Remove chicken to a serving platter and tent with foil. Raise heat to medium-high, and reduce the sauce by about one-third, 4–5 minutes.
Lower the heat and whisk in butter, tarragon, parsley, and heavy cream. Simmer until sauce is thickened and coats the back of a spoon, 3–4 minutes. Taste and adjust seasoning.
Return chicken to the pan to heat through, spooning sauce over the top.
Serve chicken with plenty of sauce, garnishing with extra tarragon and parsley.