French Tarragon Chicken

Ingredients

• 8 pieces Chicken Thighs, Bone‑in, Skin‑on (Trim excess fat; pat dry)
• 2 Tbsp Rapeseed Oil (For browning)
• to taste Salt
• to taste Black Pepper
• 2 Tbsp Fresh Tarragon (Chopped; reserve some whole sprigs for garnish)
• 1 tsp Fresh Thyme (Leaves only)
• 2 Tbsp Dijon Mustard
• 2 pieces Garlic Cloves (Minced)
• 200 ml White Wine (Dry, such as Sauvignon Blanc)
• 250 ml Water (Enough to almost cover the chicken)
• 2 pieces Bay Leaves
• 200 g Small Onions (Pearl or Shallots) (Halved)
• 250 g Champignon Mushrooms (Cleaned and sliced)
• 2 Tbsp Unsalted Butter (Cut into cubes)
• 200 ml Heavy Cream (Cold)
• 1 tsp White Wine Vinegar
• 2 cups Rice (Cooked according to package)

Instructions

1. Prepare Ingredients

   Trim excess fat from the chicken thighs and pat them dry. Cut each thigh into bite‑size pieces. Mince the garlic, chop the tarragon and thyme, halve the small onions, and slice the mushrooms.

   Time: PT15M

2. Brown the Chicken

   Heat 2 Tbsp rapeseed oil in the Dutch oven over medium‑high heat. Season the chicken pieces with salt and pepper, then add them to the pot. Brown on all sides, about 5‑7 minutes, until a golden crust forms.

   Time: PT7M

   Temperature: Medium‑high

3. Add Aromatics & Deglaze

   Add the minced garlic, fresh tarragon, thyme leaves, and bay leaves to the pot. Stir for 30 seconds, then pour in 200 ml white wine. Let it reduce by half, about 2 minutes.

   Time: PT5M

   Temperature: Medium

4. Simmer the Chicken

   Add enough water (≈250 ml) to just cover the chicken. Bring to a gentle boil, then reduce to a low simmer, cover, and cook 25‑30 minutes until the meat easily separates from the bone.

   Time: PT30M

   Temperature: Low simmer

5. Remove Chicken & Strain Broth

   Using tongs, lift the chicken pieces out of the pot and set aside. Pour the cooking liquid through a fine mesh strainer into a clean bowl, discarding the solids (herbs, bay leaves). This strained liquid is the base for the sauce.

   Time: PT5M

6. Sauté Onions and Mushrooms

   Return the pot to the stove, add 2 Tbsp butter and a drizzle of oil. Add the halved onions and sauté until translucent, about 5 minutes. Add the sliced mushrooms and brown for another 3 minutes.

   Time: PT8M

   Temperature: Medium

7. Reduce the Broth

   Return the strained broth to the pot with the onions and mushrooms. Bring to a boil and reduce for 5 minutes until the volume is slightly less and the flavor concentrates.

   Time: PT5M

   Temperature: Medium‑high

8. Finish the Sauce

   Stir in 200 ml heavy cream, 2 Tbsp Dijon mustard, and 1 tsp white wine vinegar. Season with additional salt, pepper, and a pinch of extra tarragon if desired. Simmer gently for 5‑7 minutes until the sauce thickens and coats the back of a spoon.

   Time: PT7M

   Temperature: Low simmer

9. Re‑heat Chicken

   Return the browned chicken pieces to the pot, nestle them into the sauce, and heat through for 3 minutes.

   Time: PT3M

   Temperature: Medium

10. Serve

    Plate cooked rice, spoon the creamy chicken and mushroom sauce over it, and garnish with chopped fresh tarragon. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

735

Protein

45 g

Carbohydrates

30 g

Fat

45 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Thighs, Bone‑in, Skin‑on: Chicken Breast, boneless
• Instead of Rapeseed Oil: Vegetable Oil, Olive Oil
• Instead of Fresh Tarragon: Dried Tarragon (1 tsp)
• Instead of Fresh Thyme: Dried Thyme (1/3 tsp)
• Instead of Dijon Mustard: Whole‑grain mustard
• Instead of Garlic Cloves: Garlic powder (1/2 tsp)
• Instead of White Wine: Chicken broth (200 ml)
• Instead of Small Onions (Pearl or Shallots): Yellow onion, finely diced
• Instead of Champignon Mushrooms: Cremini mushrooms
• Instead of Unsalted Butter: Margarine
• Instead of Heavy Cream: Half‑and‑half (may be thinner)
• Instead of White Wine Vinegar: Apple cider vinegar (1 tsp)
• Instead of Rice: Quinoa, Mashed potatoes

Equipment Needed

• Large Dutch Oven or Heavy Pot with Lid
• Cutting Board
• Chef's Knife
• Wooden Spoon or Heat‑Resistant Spatula
• Fine Mesh Strainer
• Measuring Spoons
• Measuring Cup
• Mixing Bowl
• Rice Cooker or Small Saucepan
• Serving Plate

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use fresh tarragon for the brightest flavor; dried tarragon loses its potency.
• Deglaze with wine early to lift the caramelized bits from the pot.
• Skim the fat from the reduced broth before adding cream for a cleaner sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the sauce up to the point before adding cream; refrigerate and finish when ready to serve.
• Cook the rice ahead of time and re‑heat gently with a splash of water.