This classic French dish is so simple and easy to prepare. The tarragon pairs perfectly with the chicken, which is browned and cooked in a butter and olive oil sauce. Serve with heaps of mashed potatoes for a perfect meal. :-)
4largechicken thighs - bone in and skin on approximately 2.5-3 lbs
2tstarragon2 ts minced plus extra for garnish
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.
Serve the tarragon chicken with buttery mashed potatoes and a side salad. I recommend pouring the residual butter, olive oil, and wine sauce with shallots and green onions over the chicken and mashed potatoes!. Enjoy this Poulet a l'Estragon!