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Poulet à l'estragon
Tarragon cream chicken
Poulet à l'estragon: French chicken in a creamy tarragon and white wine sauce
Poulet à l'estragon is a family favourite all over France, a quick weeknight braise or Sunday lunch served with rice or boiled potatoes, especially in early summer when tarragon is at its best. Chicken pieces are browned in butter, simmered in white wine and stock, then bathed in a cream sauce full of fresh tarragon, whose aniseed flavour is the whole point of the dish. The wine simmers for 30 minutes, which drives off most of the alcohol but not all; for an alcohol-free version use extra stock with 1 tsp white wine vinegar. The common mistake is adding the tarragon too early, which cooks away its fragrance. Chef's tip: add half the tarragon with the stock and the rest just before serving, for depth and freshness.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 tsp salt
- ½ tsp black pepper
- ⅞ oz butter
- 1 tbsp sunflower oil
- 2 shallotsfinely chopped
- ¾ cup dry white wine
- ¾ cup chicken stock
- 1 bunch fresh tarragonleaves picked and chopped
- ¾ cup crème fraîche
- 1 tsp lemon juice
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Method
0/5 doneStep 1: Season the 2 ⅝ lb chicken thighs and drumsticks, skin on with 1 tsp salt and ½ tsp black pepper. Heat the ⅞ oz butter and 1 tbsp sunflower oil in a wide casserole over a medium-high heat and brown the pieces skin side down for 6–8 minutes, until golden, then turn and brown the other side.
10 minStep 2: Pour off most of the fat, add the 2 shallots and cook for 2 minutes until soft.
3 minStep 3: Add the ¾ cup dry white wine and boil for 2 minutes, then add the ¾ cup chicken stock and half the 0.5 bunch fresh tarragon. Cover and simmer gently for 25 minutes, until the chicken reaches 165°F at the bone and the juices run clear.
25 minStep 4: Lift out the chicken and keep warm. Boil the liquid for 3 minutes until reduced by half, then stir in the ¾ cup crème fraîche and simmer 2 minutes until it coats the spoon.
5 minStep 5: Stir in the rest of the 0.5 bunch fresh tarragon and the 1 tsp lemon juice, return the chicken, spoon the sauce over and serve with rice.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 40 g
- Carbs
- 4 g
- Fat
- 40 g
- Fibre
- 1 g
Nutrition values are estimates.
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Good to know
- How long does poulet à l'estragon take?
- About 50 minutes in total: 10 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of shallots?
- Half an onion per 2 shallots.
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