Print

French Tarragon Chicken Thighs

Seared chicken thighs with pearl onions and fresh tarragon with a light brown sauce in a large white bowl with a white napkin with an artichoke on it.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

EatSimpleFood.com

This French Tarragon Chicken Thigh recipe is made with boneless skinless chicken thighs simmered in white wine, chicken broth, and heavy cream sauce with pearl onions and fresh tarragon.

Ingredients

  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 8 chicken thighs (~ 2 lb), boneless skinless
  • 3/4 cup pearl onions, frozen
  • 1 Tbsp garlic, minced
  • 2/3 cup white wine
  • 1 ½ cups chicken broth
  • 1/4 cup tarragon, chopped
  • 1/2 cup heavy whipping cream
  • salt
  • black pepper

Instructions

  • Salt and pepper the chicken thighs.
  • Bring a skillet 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 or until brown.
  • Remove chicken to a plate, reduce heat, and add onions to pan.  Cook ~3 minutes and add garlic.  Cook 1 minute or until fragrant.  
  • Add wine and simmer ~ 3-4 minutes or until reduced by half. 
  • Add broth and tarragon and return chicken and any juices back to pan.
  • Bring to a boil, reduce heat, and 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

  • Too much sauce?  Next time reduce the chicken broth to 1 or 1 ¼ cup.  OR serve it with some angel hair pasta or your favorite pasta.
  • Too little sauce?  Add a little more cream or broth to give you the desired amount.
  • The color of the dish and sauce will vary from brown to yellow depending on the broth or butter / cream you use, how hard you sear the chicken thighs, and also the amount of time waited between cooking and eating.  That vibrant yellow sauce turned brown after sitting in the refrigerator for a day.  Don't worry about the color of the sauce, focus on the taste!

Find it online: https://eatsimplefood.com/tarragon-chicken/