This easy braised chicken with tarragon recipe is delectable, savory and full of French country ambiance. Chicken thighs are drumsticks are seared stove top and then simmered for flavors to blend.
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 Crispy Braised Chicken With Lemons and Potatoes, 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 Chicken with 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 Chicken With Tarragon 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.
Braised Chicken With Tarragon Recipe
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
- 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.
Notes
Nutrition
Related Recipes
And if you’re a braising fan like us, don’t miss my post which features a great line up of Braised Chicken Recipes. I’m positive you’ll find something you’ll fall in love with.
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Braised Chicken With Tarragon Recipe
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
- 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.
Notes
Nutrition
Braised Chicken with Tarragon Recipe …It’s What’s For Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
This recipe sounds so good! I like using tarragon with chicken!
We thought it was really really good. A must make again soon.
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.
I hope so Penny. So much enjoy reading your blog.
This is a beautiful autumn dish- especially a day when you are over turkey and side dishes 🙂 Awesome.
Velva
We had Thanksgiving dinner early this year due to travel. I’ve had my fill of turkey and sides and leftovers. (not complaining) 🙂
Tarragon is the hardest thing for me to find here when it’s fresh. I love it too, especially in chicken salad. Your skin color is gorgeous in this!
I love it in chicken salad too Cathy. As soon as I get home from Thanksgiving travel, I’m going the plant a pot.
I definitely don’t use tarragon enough in my cooking even though I love it’s lightly licorice-y flavor! What a delicious meal!
Joanne, I agree. I need to use it more also.
Oh YUM! This looks and sounds fantastic! I love tarragon and do not use it enough in cooking…. can’t wait to try this!
Thanks Jenn! Let me know how you like it.
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!
Lisa, I’ve never heard of Mexican Mint Marigold. I’d love to hear how it works with this dish.
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!
Well everyone seems to agree with you Chris. Sounds like we need to start a tarragon campaign.
I wish we were Super Bowl Bound. Congrats on your great season. Have a great Thanksgiving. If you have Elway over for turkey remember its all about the gravy.
HA! Happy Thanksgiving ChiliB
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.
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!
Have a Great Thanksgiving Vickie. Hugs.
Tarragon is one my favorite herbs. The minute I saw the word I knew I would love this.
Happy Thanksgiving Lea Ann.
Sam
Thanks Sam.
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!
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.
This does look so comforting Lea Ann. I miss my pot full of fresh tarragon on my front porch. Thank goodness for Savory Spice. Happy Thanksgiving!
Happy Thanksgiving Karen.
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.
Please do. Happy Thanksgiving Holly.
This dish does look delicious. Definite comfort food. Love it.
Happy Thanksgiving to you and your family.
Velva
Thanks Velva!
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.
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.
I love chicken and tarragon together. This looks so good! I’ll bet the chicken was so tender and delicious braised this way.
Thanks Susan. Have a great Thanksgiving.
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.
Don’t make me fly in and make sure you braise some chicken ………. 🙂
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…
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.