Braised Chicken in Tarragon Sauce
With its subtle anise notes, tarragon is one of the most underrated herbs for cooking, which is why I can’t resist a dish where this distinctive herb is the hero. This recipe uses both the stalks and the tarragon leaves to break through the creamy sauce with its licorice accent. This is such a crowd-pleaser and one of the most popular dishes in the French Cooking Academy’s catalog. Hopefully, it becomes part of your monthly meat rotation at home.
Serves: 4
Ingredients
- 3/4 cup (200 ml) good-quality premade brown stock
- 1 bunch fresh tarragon (stalks and leaves)
- 6 chicken pieces of your choice (thighs, breast or legs)
- Salt and pepper, to season
- 2 tablespoons (15 g) flour
- 1 tablespoon (15 ml) cooking oil
- 1 carrot, roughly diced
- 1 shallot, roughly diced
- 1 celery rib, finely sliced
- 2 tablespoons (30 g) unsalted butter
- 3 tablespoons (45 ml) cognac
- 3/4 cup (200 ml) dry white wine
- 3/4 cup (200 ml) heavy cream
Instructions:
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In the Dutch oven, heat the oil over medium-high heat and sear the chicken pieces for 5 minutes on each side, until golden brown (cooking in batches, if needed). When cooked, transfer the chicken to a plate and set aside, covered.
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Lower the heat to medium, add the carrot, shallot, celery and butter, and cook for 1 minute, stirring well to avoid burning the ingredients. Pour in the cognac and scrape the bottom of the pan to detach the caramelized juices before stirring in the wine. Reduce until roughly 2 tablespoons (30 ml) of liquid remain.
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Slide the chicken back into the pot, along with any residual cooking juices, and adjust the heat to low. Bury the bunch of tarragon stalks under the chicken and pour in the stock along with a pinch of salt and pepper. Simmer, covered, for 35 minutes. Remove the chicken breasts after 15 minutes of cooking and set aside covered with foil. After 35 minutes, discard the tarragon stalks and scoop out the rest of the chicken to sit with the resting chicken breasts.
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To make the sauce, add the cream to the pot and bring to a boil over high heat, then lower the heat slightly and let the sauce bubble away for 5 to 10 minutes, or until the consistency thickens enough to coat the back of the spoon.
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Adjust the heat to low, and stir in a small handful of the tarragon leaves. Return the chicken to the pot, gently turning the pieces to coat in the sauce. Simmer, covered, for 5 minutes before serving divided among dinner plates with a generous ladleful of sauce and a pinch of extra tarragon leaves.
Mise en place
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You will need a Dutch oven or cast-iron pot. Bring the stock to a light boil and set aside. Strip and reserve the leaves from the tarragon and tie the stalks into a bunch with kitchen twine. Season the chicken with salt and pepper and dust lightly with the flour.
