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French Tarragon Chicken
A classic French chicken stew featuring bone‑in thighs braised with fresh tarragon, thyme, garlic, white wine and bay leaves, finished with a creamy mushroom sauce and Dijon mustard. Served over rice, this comforting dish is perfect for a weeknight dinner.
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Cost Breakdown
Critical Success Points
- • Browning the chicken to develop fond.
- • Deglazing with white wine and reducing the liquid.
- • Reducing the strained broth before adding cream.
- • Adding cream at low temperature to avoid curdling.
Safety Warnings
- • Hot oil can splatter – keep a lid nearby.
- • Handle the pot with oven mitts; the handle becomes very hot.
- • Ensure chicken reaches an internal temperature of 165 °F (74 °C).
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