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Can I please say at the beginning of this post, do not be afraid of the butter. 🙂
Tarragon is a lovely herb. It tastes a bit like licorice, and also has a licorice/aniseed aroma. We have some growing in our herb garden, and it grows like crazy! It has a very fascinating history, and was used by the Greeks and the Arabs as early as 500 BC. Allegedly at that time it was called “Dragon Mugwort.” The French call tarragon “estragon” which means “little dragon.” Therefore, poulet a l’estragon translates as chicken with tarragon.
Chicken with tarragon is a classic dish, and couldn’t be simpler to make. The list of ingredients includes chicken and tarragon, shallots, green onions, olive oil, butter, white wine, and salt and pepper to taste. That’s it!
Chicken with tarragon is also one of the 1,000 foods to eat listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. It is #14 in my quest to try each and every one of the foods in the book.
I made this last night and the delicious aroma from the meal still lingers this morning. If you haven’t made this before, I highly recommend you try chicken with tarragon. The taste and aroma is out of this world good.
Bring a taste of France to your table with this delicious poulet a l’estragon, and please remember…don’t be afraid of the butter. 🙂
Please follow along with me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! For a list of the foods tried so far visit the 1,000 Foods to Eat Project page.
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French Tarragon Chicken
- 3 tbsp butter
- 1 tbsp olive oil
- 4 large chicken thighs – bone in and skin on approximately 2.5-3 lbs
- 2 shallots minced
- 2 ts tarragon 2 ts minced plus extra for garnish
- 3 green onions sliced
- 1/2 cup white wine
- salt to taste
- pepper to taste
- Take out your chicken, and allow to come to room temperature (approximately 30 min). Add generous amounts of salt and pepper to both sides of the chicken.
- Add the butter and olive oil to your skillet, set to heat on medium-high.
- Once the skillet is hot, add the chicken. Fry each side for approximately 5 minutes, or until nicely browned.
- Add the shallots and green onions, and lower the heat and simmer for 14 minutes, turning the chicken after 7 minutes. Stir around every few minutes so that there is even browning of the shallots and green onions. You may need to cook the chicken a few extra minutes to ensure it is thoroughly cooked through (depending on thickness of your chicken).
- After 10 minutes, increase the heat to high, and add your wine and minced tarragon. Cook for 2-3 minutes until the sauce is reduced a bit and take off the heat. Add another sprinkling of salt and pepper, garnish with additional tarragon leaves, and the dish is ready to serve.