Savor the Herbal Elegance of Chicken with Tarragon.
Immerse yourself in the refined flavors of Poulet de Bresse Cocotte à l’Estragon, a quintessential French dish that combines tender chicken with the delicate, anise-like notes of fresh tarragon in a luscious cream sauce. This classic recipe strikes the perfect balance between hearty and elegant, making it a versatile choice for family dinners or special occasions.
The process of browning the chicken in butter and infusing it with garlic, tarragon vinegar, and fresh cream creates a dish bursting with flavor.
Serve it over fluffy rice or buttered noodles to complete the meal and bring the warmth of French cuisine to your table.
For an extra touch of sophistication, garnish with fresh tarragon leaves and enjoy alongside a crisp white wine.
Delight your guests with this timeless recipe, perfect for anyone seeking the comfort and elegance of traditional French cooking!
Main Ingredients:
⦁ 1 Bresse chicken (or free- range chicken), cut into 8 pieces
⦁ 5 oz butter
⦁ 1 tbsp tarragon vinegar
⦁ 16 oz cream
Aromatics and Seasoning:
⦁ 3 garlic cloves
⦁ 6 sprigs fresh tarragon
⦁ Salt and pepper to taste
1. Brown the Chicken: In a large casserole, melt the butter and sauté the chicken pieces until golden on all sides. Season with salt and pepper.
2. Add Aromatics: Add garlic cloves and tarragon sprigs. Deglaze the pan with tarragon vinegar.
3. Simmer: Add cream, cover, and cook on low heat for 30–40 minutes, or until the chicken is tender and infused with flavor.
4. Serve: Garnish with fresh tarragon leaves and serve with rice or noodles.
🛒 Choosing Ingredients:
✔ The Right Chicken – If you can’t find Poulet de Bresse, use a high-quality free-range chicken for the best flavor.
✔ Fresh Estragon (Tarragon) – Fresh tarragon gives the best aroma, but dried works in a pinch (use less).
✔ Best Butter & Cream – Use French-style butter & heavy cream for richness.
✔ Wine Matters – A dry white wine (like Chardonnay or Sauvignon Blanc) deepens the flavor.
✔ Aromatics – Shallots, garlic, and a splash of lemon add balance.
👩🍳 Preparation:
✔ Sear the Chicken First – Brown the chicken in butter & oil for a golden crust and deeper flavor.
✔ Deglaze the Pan – Pour in white wine & scrape up the browned bits for extra umami.
✔ Slow Cook for Tenderness – Simmer gently for 45-60 min for the juiciest chicken.
🍳 Building the Sauce:
✔ Strain for a Smooth Sauce – For a silky finish, strain the sauce before serving.
✔ Balance the Cream – Don’t overdo it! Add cream at the end to keep it light yet velvety.
✔ Butter for Gloss – Whisk in cold butter at the end for a restaurant-quality shine.
📦 Storage:
✔ Tastes Even Better Next Day! – Refrigerate for up to 3 days, flavors deepen overnight.
✔ Reheat Gently – Warm over low heat to avoid splitting the sauce.
🍽 Serving:
✔ Classic Pairings – Serve with buttered potatoes, rice, or crusty baguette to soak up the sauce.
✔ Garnish It! – A sprinkle of fresh tarragon & lemon zest brightens the dish