Poulet à l'Estragon (Chicken in Tarragon Sauce)
A classic French dish featuring chicken cooked in a fragrant tarragon sauce.
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- •1 Whole chickencut into pieces
- •Saltto taste
- •Black pepperto taste
- •Flourfor dusting
- •Carrotscut into mirepoix
- •Celerycut into mirepoix
- •Shallotscut into mirepoix
- •1 glass Dry white wine
- •Cognacfor deglazing
- •1 glass Homemade stock
- •Creamfor sauce
- •Tarragonleaves and stems separated
- •1 tbsp Butter
- •2 tbsp Oil
- 1
Cut the whole chicken into pieces and season with salt and pepper. Dust with flour.
5 min
- 2
Heat oil in a pan and sear the chicken pieces, skin side down, until browned.
10 min
- 3
Remove chicken and add shallots, carrots, and celery to the pan. Add butter and sauté until soft.
5 min
- 4
Deglaze the pan with cognac, then add white wine and reduce until syrupy.
5 min
- 5
Return chicken to the pan, add stock, and tarragon stems. Cover and simmer for 25 minutes.
25 min
- 6
Remove chicken breasts after 15 minutes to prevent overcooking.
0 - 7
Reduce cream with tarragon leaves separately, then strain and add to the sauce.
5 min
- 8
Return chicken to the sauce, warm through, and serve with additional tarragon leaves.
5 min
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