This easy braised tarragon chicken recipe is delectable, savory and full of French country ambiance. Chicken thighs are drumsticks are seared stove top and then simmered with tomatoes and tarragon for the flavors to blend into a beautiful chicken tarragon dinner.
Slow cooked braised chicken recipes are quickly becoming a favorite cold weather comfort food dish in our house and this tarragon version didn’t disappoint. So savory and melt in your mouth delicious.
Braising chicken is so easy, just two steps and usually a one pan meal. The chicken is browned in the skillet first and then slow simmered into a tender wonderful meal. Usually stove top, but there are recipes like this Braised Chicken in Creole Orange Mustard Sauce that is finished in the oven. When making braised chicken dishes, a crispy skin is a must or you’ll end up with that grey limp flabby end result…SHUDDER.
Tarragon is such a beautiful flavor, one reminiscent of anise. There are two types of tarragon, Russian and French, both originate oddly enough from Russia. Tarragon is a main staple in French cooking and one of the herbs in the French staple “Fines Herbs” blend along with chervil, parsley and chives. The taste of French tarragon is savory with light anise or liquorish-like flavors.
Tarragon, which actually translates to “little dragon,” was said to get its name because of its supposed ability to cure venomous bites from reptiles and snakes.
You can use tarragon leaves fresh or dried in a number of applications. It is commonly used in soups, sauces, chicken, fish and egg dishes. Tarragon is high in vitamins A and C and has been thought to stimulate the appetite.
I always put tarragon 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. Tarragon is a perennial and easy to grow. Let’s all plant some next spring.
Braised Tarragon Chicken Recipe
This classic chicken, white wine, tarragon recipe is somewhat “French In A Flash” The hardest part is searing the chicken to a golden brown. Which really isn’t hard, it’s just tedious working over the hot oil. Once that’s completed, the rest is a breeze.
Remove the chicken from the skillet, drain off the excess oil and deglaze the pan with white wine. Add vermouth, tomatoes and tarragon and the long simmer to marry those flavors is all that’s left. I use canned tomatoes when making this in the Winter. Don’t miss out on the Summer freshness and use sweet fresh tomatoes when in season.
It’s somewhat healthy if served with a tossed salad brimming with fresh vegetables and a fresh vinaigrette. Delicious, enjoy.
More recipes using tarragon.
- Mustard Tarragon Salmon
- Mahi Mahi with Honey Mustard Tarragon Sauce
- BLT Burger with Russian Tarragon Sauce
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This easy braised tarragon chicken recipe is delectable, savory and full of French country ambiance. Chicken thighs are drumsticks are seared stove top and then simmered with tomatoes and tarragon for the flavors to blend into a beautiful chicken tarragon dinner.Braised and full of flavor.
- 1/2 cup all purpose flour
- 4 chicken legs
- 4 chicken thighs trimmed of excess skin
- 1/4 cup vegetable oil
- 4 shallots roughly chopped
- 4 cloves garlic smashed
- 1/2 cup dry vermouth
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken stock
- 2 cans diced tomatoes drained
- 4 stems fresh tarragon
Place chicken on a sheet pan and season with salt and pepper. Sprinkle the flour over the chicken and turn chicken to lightly coat. In a braising pan or large skillet, heat the oil over medium-high heat. Sear the chicken until golden-brown all over. Remove chicken to a plate and discard the oil.
Turn the heat to medium. Add the shallots and garlic to the pan and sweat just a minute. Add the wine and with a wooden spoon scrape up all the bits of fond to deglaze the pan. Add the vermouth and simmer to reduce and burn off the alcohol. Add the tomatoes and chicken stock and half the tarragon leaves. Add the chicken back into the pan, and bring the liquid to a boil.
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.
To use fresh tomatoes: 5-6 fresh tomatoes. 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.
You can also stir in 1/4 cup heavy cream at the end. If you do that, it's delicious served over mashed potatoes.
Braised Tarragon Chicken Recipe …It’s What’s For Dinner