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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.
Recipe Tips and Notes
- The wine for deglazing should be dry rather than sweet. Something like pinot grigio, sauvignon blanc or chardonnay will work nicely. The alcohol will cook off, so this dish can still be served to children.
- If you are avoiding dairy for any reason, you can safely use a plant-based alternative like Soya single cream. The one made by Alpro is our family’s favourite.
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
Creamy Tarragon Chicken and Potatoes
Equipment
- This is an affiliate link.Cast iron casserole dish
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 4 chicken legs, 2 lbs / 1kg
- salt and pepper
- 1 onion, chopped
- 2 cloves garlic
- 1 tbsp flour, heaped
- 125ml / 1/2cup dry white wine
- 250ml / 1 cup This is an affiliate link.chicken stock
- 4 sprigs fresh tarragon, leaves only
- 450g / 1lb potatoes, or 5 small potatoes
- 125ml / 1/2 cup double cream/heavy cream, see notes
Instructions
- Preheat oven to 180C/350F. Brown seasoned with salt and pepper chicken legs in olive oil until golden on each side but not cooked all the way through. Remove to a plate and set aside.
- Add chopped onion and garlic to the pan and sauté over low heat for 5 minutes, add flour and stir it into the fat, let it cook for a minute or so, then pour in white wine, chicken stock and fresh tarragon leaves, stir until well combined and bring to a simmer.
- Bring the chicken legs together with the juices back to the pan, add halved potatoes and cook in the oven at 180C/350F uncovered for 35 minutes, then take the pan out and pour in the cream. Cook for 10 minutes longer until the potatoes are soft and the chicken skin is golden.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lovely recipe! A family favourite now. I cook it partly in my slow cooker. Many thanks. Jenny.