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–+ servings
Tarragon Chicken Delight

Tarragon Chicken Delight

Discover the magic of Tarragon Chicken Delight, a creamy, aromatic dish perfect for busy nights or impressing guests. Easy to make and unforgettable in flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 whole Chicken, cut into pieces
  • 2 tablespoons Unsalted Butter
  • 1 clove Garlic, crushed
  • 1 teaspoon Dried Tarragon
  • 1 cup Chicken Broth
  • 0.5 cup Heavy Cream
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper

Equipment

  • Large Skillet
  • Tongs or Spatula
  • Wooden Spoon
  • Measuring Spoons and Cups
  • Paper Towels

Method
 

  1. Heat a large skillet over medium-high heat and melt the butter until sizzling.
  2. Add the chicken pieces skin-side down and sear undisturbed until golden brown, then flip and repeat on all sides. Remove the chicken and set aside.
  3. In the same skillet, add crushed garlic, tarragon, salt, and pepper, stirring and scraping up any browned bits.
  4. Pour in the chicken broth to deglaze the skillet.
  5. Return the chicken to the skillet, reduce heat to low, cover, and simmer gently for 30 minutes.
  6. Remove chicken and discard garlic clove; let the remaining sauce reduce by half over medium heat.
  7. Slowly stir in heavy cream until blended smoothly and warm.
  8. Nestle the chicken back into the skillet, spooning the creamy sauce over the top, and garnish with fresh tarragon leaves.

Nutrition

Calories: 350kcalCarbohydrates: 5gProtein: 30gFat: 22gSaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 500mgSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 8mg

Notes

If you're out of dried tarragon, substitute with fresh tarragon using three times the amount. For a dairy-free option, use coconut milk or cashew cream instead of heavy cream. Chicken thighs can be used in place of a whole chicken if preferred. Store leftovers in an airtight container in the fridge for up to three days or freeze individual portions for up to three months. Reheat gently to maintain the sauce's texture.
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