Chicken in Tarragon White Wine Sauce
A timeless French bistro classic, this dish celebrates simple technique and refined flavor. Tender chicken is gently simmered in white wine, finished with cream, and scented with fresh tarragon—an herb beloved in French cuisine for its delicate anise notes. Elegant yet approachable, this is the kind of dish Parisians cook at home and proudly serve to guests.
- Serves
- 4
Directions
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Season and Sear the Chicken: Pat the chicken dry and season generously with salt and pepper. Heat olive oil and butter in a wide sauté pan over medium heat. Add the chicken (skin-side down if using thighs) and sear until golden brown, about 4–5 minutes per side. Remove chicken from the pan and set aside.
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Build the Sauce Base: In the same pan, lower the heat to medium-low. Add the shallot to the pan and sauté until soft and fragrant, about 2 minutes. Add the garlic and cook for 30 seconds, just until aromatic.
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Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Raise the heat to medium and simmer for 3–4 minutes until reduced by a third.
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Simmer the Chicken: Add in the chicken stock, stir in Dijon mustard, 2 tablespoons of chopped tarragon, and return chicken to the pan. Reduce heat to low and simmer gently uncovered for 10–12 minutes, or until the chicken is cooked through to an internal temperature of 165 degrees.
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Finish with Cream and Tarragon: Stir the cream around the chicken and simmer uncovered for 3–5 minutes until slightly thickened. Adjust seasoning with salt, pepper, and an optional squeeze of lemon juice.
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Serve: Garnish with the other half of fresh tarragon sprigs and serve immediately.
From Shawnie's class “Paris Je T’aime: Savoring the City of Light”
