Creamy Tarragon Chicken and Potatoes

This recipe for creamy tarragon chicken and potatoes will become your new favourite. Crispy-skinned chicken legs and baby potatoes in a delicious white wine and cream sauce with a hint of tarragon. It’s not fine dining, just French cooking at its best!

Looking for a great starter for this one pan meal? Why not give this Spinach Apple Salad with Bacon and Blue Cheese a try?+

I am so thrilled to share this fabulous recipe with you. And not only because everyone seems to be very happy when chicken in a cream sauce are combined.

This tarragon flavoured sauce is one of the most beautiful inventions of the French cuisine but sadly it’s not as popular in other countries. I think this should change. Tarragon is a fragrant herb that deserves more recognition. 

What is tarragon good for?

Tarragon is a herb that goes exceptionally well with chicken and fish as it has a sweet, almost anise seed-like fragrance and a slightly peppery taste.

When used in right quantities it can elevate your dish and take it from every day to extraordinary. Tarragon is responsible for the taste of the famous Bearnaise sauce that goes so well with steak!

How to make it

As you can see from the photo above this recipe doesn’t have a very long ingredient list. It pretty much relies on proper techniques and quality ingredients to provide the taste, as many dishes from France do. 

Since we are using skin-on chicken legs it’s important to start the recipe by browning them well on each side. As messy as it is, the browning will improve the taste of the cream sauce and the texture of the chicken. If you really hate the splatter this step creates, you a splash guard to keep oil under control. 

The rest is easy. Sauté the onions and garlic, then deglaze with white wine, making sure to scrape the bottom of the pan with a wooden spoon or spatula to release the browned bits. A big flavour maker here!

Chicken stock, cream and tarragon will finish the sauce, in which we braise the chicken and potatoes for about 40 minutes. Done. 

Do I cook the chicken in the oven or stove top?

You can do either. The key is to simmer your browned chicken in the sauce until it’s cooked all the way through and tender. Chicken thighs are definitely the best choice here, and will be more tender and flavourful than chicken breasts.

I prefer cooking mine in the oven uncovered as it gives the chicken skin that beautiful golden brown colour and crispy texture. The cream is added in the last 10 minutes to avoid curdling as cream tends to do at high temperatures and prolonged cooking process. 

Serving suggestions

This tarragon chicken recipe includes potatoes, which means that an almost complete meal is already in place. I do like to have some fresh crusty bread on hand to soak up all the sauce from my plate, along with a salad or roasted vegetables for something green and fresh.

Storage and leftovers

Any leftover tarragon chicken and potatoes can be kept refrigerated in an This is an affiliate link.airtight container for 3-4 days. Flavour can actually intensify over time, making this a great meal for leftovers.

Reheat in a microwave or by returning it to the stovetop over medium-high heat, stirring occasionally. It may need a splash of water or stock to keep the sauce loose.

The cream, though, makes freezing a problem. Cream can curdle when frozen and defrosted, so I would recommend against it.

More favourite French Chicken recipes

• Chicken Provencal 
• French Chicken Casserole a la Normande
• Instant Pot Coq au Vin
• Classic Coq au Vin