French Chicken Tarragon
A classic French dish featuring tender chicken thighs braised in white wine and chicken broth, finished with a creamy tarragon and crème fraîche sauce. The combination of fresh tarragon, shallots, and lemon zest creates an elegant and flavorful meal.
Ingredients
- •6 pieces large chicken thighs
- •1 to taste salt and pepper
- •2 tablespoons unsalted butter
- •2 whole shallots
- •2 cloves garlic
- •2 teaspoons chopped tarragon
- •1 cup Blond Chicken Broth
- •½ cup dry white wine
- •½ cup crème fraîche
- •½ teaspoon grated lemon zest
Cooking Instructions
- 1.
Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
45 min
- 2.
Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
10 min
- 3.
Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
60 min
- 4.
Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
10 min
- 5.
Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.
5 min