Braised Tarragon Chicken Recipe

Slow cooked braised chicken recipes are quickly becoming a favorite cold weather dish in our house and this tarragon version didn’t disappoint.  So savory and melt in your mouth delicious.  Let’s take a look.

The chicken is browned more than it appears in this photo.  A crispy skin is a must or you’ll end up with that grey limp end result…SHUDDER. I love the flavor of tarragon, a flavor reminiscent of anise. I always put it in chicken and tuna salad sandwiches and love it in potato soup. I used fresh tarragon for this recipe, but also like to buy dried French Tarragon from our local spice shop in Littleton, Savory Spice. Be careful when using tarragon, it’s a strong flavor and a little can go a long way. I just read that tarragon is a perennial and easy to grow, I’ll be planting some next spring.

This is one of those “great find” recipes. It’s easy, somewhat healthy and bursting with flavor, it’s “French In A Flash”. Because this dish is simmered, covered for one full hour, it seems the tarragon infuses itself into the dark chicken meat. I served this simply with a tossed salad brimming with fresh vegetables with a vinaigrette. Delicious.

5.0 from 1 reviews
Tarragon Chicken
 
Author:
Recipe type: Entree
Cuisine: French
Serves: 8
Ingredients
  • 8 medium tomatoes, peeled, seeded, and finely diced
  • 8 chicken legs
  • 8 chicken thighs
  • 2 tablespoons olive oil, plus 1 tablespoon
  • 4 shalots, roughly chopped
  • 2 cloves garlic, smashed
  • ⅓ cup dry vermouth
  • ⅓ cup dry white wine
  • 1 cup low-sodium chicken stock
  • 6 stems tarragon
Instructions
  1. Drop tomatoes in boiling water for 10 to 20 seconds, and shock in ice water. Use a paring knife to help you lift off the skin, and then quarter them. Cut out the guts and seeds, then dice. This may seem like an unnecessary step, but it’s really so easy, and the result is a much lighter, sweeter sauce.
  2. Season the chicken with salt and pepper. In a braising pan, heat 2 tablespoons olive oil over medium-high heat. Sear the chicken, in batches as necessary, until golden-brown all over. Set the chicken aside, and discard the oil.
  3. Add another tablespoon of olive oil to the pan over medium-low heat. Add the shalots and garlic, and sweat just a minute. Add the vermouth and the wine, and simmer to reduce and burn off the alcohol. Add the tomatoes and chicken stock and half the tarragon. Add the chicken back into the pan, and bring the liquid to a boil.
  4. Cover and simmer for 1 hour, until the meat is falling off the bone. Boil uncovered for a few minutes at the end if you want to evaporate off some of the liquid. Scatter the leaves from the remaining 3 stems of fresh tarragon over the chicken, and serve piping hot.

Braised Chicken…It’s What’s For Dinner

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Comments

  1. says

    I see I have a lot of catching up to do, your fall colored chili for breakfast sounds so good, love roasted peppers / of our many trips to NOLA, I have not heard of Brigtsen’s, but I would like to experience it, love old houses and like the recipe too with the spicy flavors (and heavy cream) / and gumbo in 45 minutes, well I heard it all, it takes me that long to make my roux / oh, and your spinach stuffed chicken is one I like too, love roulades, turns meat into something fancy …
    Now, I like braising meats too, just about any ol’ kind and this chicken sounds like it should be on my table, soon – tarragon is one ya don’t hear much of anymore, shameful, glad to see it and I use vermouth most times, clean and subtle… unlike my ramblings…
    have a blessed holiday and eat ’til you plop, best wishes to all…

    • Lea Ann says

      I’ve never taken the time to make the gumbo that takes hours, one day I’d like to. But for now, this quick version is on our table a lot. Always good to hear from you Drick.

  2. says

    I’m not sure why, but we rarely braise anything and I don’t recall ever making braised chicken. But after seeing this dish, and thinking if it tasted just a small percentage as good as it looks, it must still be awesome – great job LA.

  3. says

    This looks so good! I love the flavor of tarragon and I’ve grown it in flower pots my garden, along with rosemary and thyme and basil. I gave all my perennial herbs away this autumn as we can’t move them. I’ll have to start over this summer, but I think deer are frequent visitors to our neighborhood so I don’t know how that will work out?

    I’m looking forward to meeting you, too, Lea Ann! I wish we finally had a house buyer so we could pack up and leave.

    • Lea Ann says

      I need to make sure I’ve got some tarragon next spring. Heck I should start some in a pot now. Good luck on finding that house buyer. And yes, deer and elk like your new neighborhood.

  4. says

    Tarragon is something I honestly can’t remember buying and cooking with– this will be my place to start. I’ll have to let you know how it goes.

    • Lea Ann says

      I just buy it in those plastic packages that are hanging in the produce section. Kind of expensive, but if you don’t have fresh, it’s about your only option.

  5. says

    Lea Ann this photo is jumping out of my phone ( where I’m reading); its so colorful and vibrant! The dish looks fabulous. This is a great reminder about using tarragon. I have some in my garden and don’t use it enough!

    • Lea Ann says

      Thanks Toni. Actually I saw it on my husband’s phone yesterday, those colors filled the screen and I have to admit looked awfully pretty. :)
      Have a Happy Thanksgiving.

  6. says

    I am printing this one out. I love a good braised meat, too, such comfort food. I grew tarragon and was not sure what to do with it – but I loved nibbling it when I was working in the herbs. Should have Googled it I suppose. :) I’ll have to put it next year’s garden again and find more dishes like this beauty!

  7. says

    Wow, that looks really good, Lea Ann. I’m a big fan of braised chicken anyone but tarragon is a great herb that doesn’t get used enough. Yum!

  8. says

    Tarragon doesn’t grow well here in Austin, but Mexican mint marigold has the same flavor and a similar leaf shape. I always have some growing in my yard. I need to use to braise chicken. Sounds delicious!

    • Lea Ann says

      We had Thanksgiving dinner early this year due to travel. I’ve had my fill of turkey and sides and leftovers. (not complaining) :)

  9. says

    Love tarragon and chicken together. This looks like a winner of a recipe. I am trying to get my mojo back by reading my favorite blogs. I am having a blogger block. Will be back posting soon, I’m sure.

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