Chicken In Tarragon Sauce(French)
Tender chicken pieces cooked in a flavorful tarragon sauce with white wine and cream, perfect for elegant dinners or special occasions.
Ingredients
- 6 pieces skinless chicken (2 drumsticks, 2 thighs, 2 boneless breasts) ⓘ
- 1/2 cup dry white wine ⓘ
- 1 small onion chopped ⓘ
- 1/2 cup chicken stock ⓘ
- 2 bay leaves ⓘ
- 1 sprig fresh thyme ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon fresh pepper ⓘ
- 1 teaspoon potato starch ⓘ
- 1 tablespoon water (to dissolve potato starch) ⓘ
- 1/4 cup heavy cream ⓘ
Instructions
- Place drumsticks, thighs, wine, onion, stock, bay leaves, thyme, salt, and pepper in a large saucepan and bring to a boil.
- Reduce heat; cover and simmer gently for about 10 minutes.
- Add breast meat; cover and simmer for another 10 minutes.
- Transfer the cooked meat to a dish; keep warm.
Tips & Substitutions
For a richer flavor, consider marinating the chicken in the wine and herbs for a few hours before cooking. You can substitute the heavy cream with half-and-half for a lighter sauce, or use coconut milk for a dairy-free option. Make sure to stir the potato starch mixture into the sauce gradually to avoid lumps.
Serving Suggestions
Serve the Chicken In Tarragon Sauce with a side of fluffy rice or creamy mashed potatoes to soak up the delicious sauce. A crisp green salad or steamed vegetables make excellent accompaniments. This dish pairs beautifully with a glass of dry white wine, enhancing the overall dining experience.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a saucepan over low heat until heated through. You can add a splash of chicken stock if the sauce thickens too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken In Tarragon Sauce(French) contains roughly 536 calories, with 14g protein, 83g carbohydrates, and 21g fat. It is an excellent source of vitamin C (90% of the Daily Value), iron (74% of the Daily Value), and dietary fiber (65% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2413mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken instead of skinless?
Yes, you can use bone-in chicken pieces, but the cooking time may increase slightly. Ensure the internal temperature reaches 165°F for safety. The bones will add extra flavor to the sauce.
What if I don't have fresh thyme?
If fresh thyme isn't available, you can use dried thyme as a substitute. Use about one-third of the amount, as dried herbs are more concentrated. Add it during the simmering process to allow the flavors to develop.
Is there a way to make this dish gluten-free?
To make the dish gluten-free, ensure that your chicken stock is gluten-free and replace the potato starch with cornstarch. Mix the cornstarch with water to form a slurry, then add it to the sauce as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).