Tarragon Chicken

I hope you still feel small when you stand beside the ocean. Whenever one door closes, I hope one more opens. Promise me that you’ll give fate a fighting chance. And when you get the choice to sit it out or dance. I hope you dance. –Lee Ann Womack

Hey all! Sorry for the major gap between posts, it’s that crazy time of the semester where I hardly have time to sleep. Plus, life gets in the way as well haha. So, I will be posting as much as I can during this time. Until this nuts-o semester is over please hang in there with me! Today’s post is one of my favorite ways to cook chicken, hope you all like it too! Just a little note: for the best results use organic or corn-fed chicken and try to find French tarragon; it’s a timeless flavor combination, enjoy!

Creamy Tarragon Chicken:

1/5 tbsp terragon, chopped

1 clove garlic, minced

50 g butter, softened

1.6 kg whole chicken

2 tsp oil

150 ml chicken stock

1.5 tbsp white wine

1 tbsp all purpose flour

1 tbsp terragon leaves

150 ml heavy cream


  • Preheat the oven to 400F. Combine the chopped tarragon, garlic, and half the butter. Season with salt and pepper and place inside the cavity of the chicken. Tie the legs together with kitchen string and tuck the wing tips under.
  • Heat the remaining butter with the oil in a large dutch oven over low heat. Place the chicken in the dutch oven and brown on all sides. Add chicken stock and wine. Cover and bake in the preheated oven for 1 hour and 30 minutes, or until the juices run clear when you pierce the chicken with a knife. Remove the chicken, draining all the juices back into the dutch oven. Cover with foil and a dish towel, allow to rest.
  • Skim a tablespoon of the surface fat from the cooking liquid and put in a small bowl. Skin the remainder of the fat from the surface and discard. Add the flour to the reserved fat and mix until smooth. Whisk this mixture quickly into the cooking liquid and stir over medium heat until the sauce boils and thickens.
  • Strain the sauce into a clean saucepan and add the tarragon leaves. Simmer for 2 minutes, then stir in the cream and reheat without boiling the liquid. Season to taste with salt and pepper.
  • Carve the chicken and spoon the sauce over the pieces to serve.

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