Tarragon Chicken

Tarragon Chicken | EatSimpleFood.com Print

Tarragon Chicken

Seared and braised boneless skinless chicken thighs simmered in a little white wine and broth with pearl onions and tarragon.  Finish this chicken recipe with cream.  Serve this with Buttery Mashed Carrots & peas.  Don’t like thighs?  Use seared breasts instead but add to the reduced sauce 5-10 minutes before instead of cooking them in the sauce for the entire 25 minutes because they will get tough.

  • Author: beckie
  • Prep Time: 20 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: French

Ingredients

  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 8 chicken thighs (~ 2 lb)
  • 3/4 cup pearl onions, frozen
  • 1 Tbsp garlic, minced
  • 2/3 cup white wine
  • 2 cups chicken broth
  • 1/4 cup tarragon, chopped
  • 1/2 cup heavy cream
  • salt
  • black pepper

Instructions

  • Bring a pot to medium heat and add the butter and oil.  When hot, add the chicken thighs (you may need to do this in batches – don’t overcrowd the pan).  Sear the chicken on each side for 3-4 minutes.
  • Remove chicken to a plate, reduce heat, and add onions to pan.  Cook ~3 minutes and add garlic.  Cook 1-2 minutes or until fragrant.  Add wine and simmer ~ 3-4 minutes.  Add broth and tarragon and return chicken and any juices back to pan.
  • Simmer covered ~ 25 minutes, flipping once, or until chicken is done (internal temp = 165F and juices run clear).  Stir in cream, bring to a simmer, and remove from heat.  Let dish sit for 5 minutes (to thicken) before serving.
  • Add salt to taste and garnish with any additional tarragon if desired.  Happy Eating!  Beckie

Notes

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Tarragon Chicken

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