Poulet á la Estragon (Tarragon Chicken)
First time I ate this dish was at the age of 12 while traveling with my Mom through the Loire valley in France. A dish so simple yet so delicious has not only been one of my favorite chicken dishes ever, but also one that takes me back to beautiful childhood memories. Chicken, tarragon and cream are a match made in heaven and a popular dish in our cooking classes in Cannes.
In a zip lock bag, add the flour, salt and pepper. Add the chicken to the bag and shake to cover all the chicken pieces. Shake of excess flour if needed.
In a skillet, over medium heat, add the oil and butter.
Brown the chicken. Once the chicken has finished browning, transfer them to a platter.
Lower the heat to low.
Discard the browning oil/butter from the skillet and add 2 Tbsp butter.
Add the shallots, and cook until soft and translucent.
Deglaze the pan with the brandy and wine, and add the sprigs tarragon
Return the chicken pieces to pan and simmer on low heat for about 20 minutes.
Then, remove the chicken from the pan and set aside.
Add the cream to the pan and stir. In a small bowl, add 2 tablespoons of the warm cream and mix it with the flour to make a smooth slurry. Then pour the slurry back into the pan and stir until thickened – about 3-4 minutes. The sauce is ready when it coats the back of the spoon.
Return the chicken to the sauce and heat through.
Check the seasoning and adjust if needed.
Transfer chicken to a serving platter and sprinkle the tarragon over the top and serve with boiled potatoes or pasta.
6 chicken thighs, with skin
3 tablespoons sunflower or canola oil
6 tablespoons butter, unsalted
3 shallots, finely diced
½ teaspoon flour
¼ cup brandy
½ cup white wine
4 sprigs of fresh tarragon or 2 tablespoons dried tarragon
Salt and freshly ground black pepper to taste
250ml/1 cup heavy cream or crème fraiche
2 tablespoons fresh tarragon, chopped