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Braised Tarragon Chicken Recipe

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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 tarragon chicken thighs and legs with tomatoes

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.

About Tarragon

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 thighs and drums with tomatoes white wine and vermouth.

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.

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5 from 1 vote
Braised tarragon chicken thighs and drums with tomatoes white wine and vermouth.
Print
Braised Tarragon Chicken Recipe
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

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.

Course: entree
Cuisine: French
Servings: 4
Author: www.highlandsranchfoodie.com
Ingredients
  • 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
Instructions

  1. 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.

  2. 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.

  3. 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.

Recipe Notes

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

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Braised Creole Chicken Thighs in Creamy Mustard Sauce
Lemon Chicken with Mushrooms
Tangy Pineapple Chicken Recipe

Reader Interactions

Comments

  1. Drick says

    November 18, 2012 at 7:02 am

    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…

    Reply

    • Lea Ann says

      November 18, 2012 at 9:49 am

      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.

      Reply

  2. Larry says

    November 18, 2012 at 9:50 am

    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.

    Reply

  4. Pat says

    November 18, 2012 at 6:53 pm


    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.

    Reply

    • Lea Ann says

      November 18, 2012 at 7:53 pm

      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.

      Reply

  6. Holly says

    November 18, 2012 at 9:09 pm

    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.

    Reply

  8. Toni | Boulder Locavore says

    November 19, 2012 at 5:37 am

    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!

    Reply

    • Lea Ann says

      November 19, 2012 at 8:20 am

      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.

      Reply

  10. Vickie says

    November 19, 2012 at 6:13 am

    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!

    Reply

  11. Lea Ann says

    November 19, 2012 at 8:18 am

    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.

    Reply

  14. lisaiscooking says

    November 19, 2012 at 6:39 pm

    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!

    Reply

    • Lea Ann says

      November 23, 2012 at 4:15 pm

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

      Reply

  19. Penny says

    November 24, 2012 at 8:59 am

    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.

    Reply

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