Tarragon Chicken with White-colored Wine Cream Sauce

 

Chicken with wine and tarragon. (French Food)

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Traditional French Tarragon Chicken. How to make the best tarragon chicken EVER!!!

Video taken from the channel: Whats4Chow


 

Tarragon Chicken | Waitrose and Partners

Video taken from the channel: Waitrose & Partners


 

Mushroom, Leek and Tarragon Pasta Gordon Ramsay

Video taken from the channel: Gordon Ramsay


 

Creamy White Wine Chicken feat. My Mom!

Video taken from the channel: Donal Skehan


 

Chicken tarragon with prosciutto in a cream sauce

Video taken from the channel: Recipe30


 

A recipe that celebrates chicken and tarragon (poulet a l’estragon)

Video taken from the channel: French Cooking Academy


Heat oil in a large skillet set over medium. Add onions and cook, stirring frequently, until softened, about 2 minutes. Season chicken with dried tarragon, salt and pepper. Turn the breasts over and add the white wine. Place the lid on the skillet, turn the heat down to low and simmer for another 5 minutes until the chicken is done, which is when.

1 tsp freshly ground black pepper. 2 tbsp (28g) butter (unsalted) 1 medium onion (or 2 shallots), peeled and diced. 2 garlic cloves, peeled and diced.

1 cup (250ml) chicken stock. ½ cup (125ml) dry white wine. 2 tbsp fresh tarragon, chopped (+ extra for garnish) ½. Add white wine and if using dried tarragon add this now, simmer until slightly thickened.

Whisk in the Dijon mustard, garlic, sour cream and if using fresh tarragon add it now. Return the chicken to the pan and spoon the sauce over the chicken. Serve over cooked egg noodles. When I cooked this Tarragon Chicken in White Wine Sauce few weeks ago, I served it over black quinoa fusilli pasta for some of us and over steamed vegetables for others. It was a big success!!!

I love creating cuisine fusions. The below picture shows this tarragon chicken over black quinoa pasta. Add the chicken breasts into a roaring sizzle and allow them to brown on both sides for around 5 minutes until golden.

Add the dried tarragon and season well with white. Deglaze the pan with wine, add the cream and half of the tarragon, then add the mustard. Bring to the boil then pour over the chicken and place in the oven for 30-40 minutes. To serve, spoon the.

Stir in the onion and cook until starting to soften, about 2 minutes. Sprinkle the flour over the onion and stir to combine. Increase the heat to moderate; whisk in the wine and the tarragon, and. This Chicken with Creamy White Wine Mushroom Sauce is a simple yet very elegant dish featuring boneless skinless chicken breasts in a delicious creamy mushroom sauce made with white wine and cream.. Chicken Breast Recipes.

I have a lot of chicken. This is a rich cream sauce that uses white wine and tarragon along with garlic and chicken stock. Ideal served on chicken.

List of related literature:

Add 1/2 cup sherry, tarragon or white wine vinegar, and 1/4 cup chicken stock or broth, and stir over medium-high heat to deglaze, scraping up the pan juices and bits in the skillet.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart
Gibbs Smith, 2012

For example, with rosemary, you can make a quick sauce for sautéed or grilled chicken breast by combining 3 parts chicken stock to 1 part white wine in a saucepan.

“Cooking Basics For Dummies” by Bryan Miller, Marie Rama, Eve Adamson
from Cooking Basics For Dummies
by Bryan Miller, Marie Rama, Eve Adamson
Wiley, 2010

Add four sliced shallots and a teaspoon of minced garlic and cook for another two minutes; return the chicken to the pan, add a half cup of brandy, cover, and let simmer for about five minutes, or until the chicken is done and the sauce has thickened somewhat.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

You can add any combination of the following: sour cream, heavy cream or evaporated milk, wine, lemon juice, onions, garlic, thyme, parsley, or other spices to make a sauce to be served over chicken breasts, rice, or pasta.

“Texas Mushrooms: A Field Guide” by Susan Metzler, Van Metzler
from Texas Mushrooms: A Field Guide
by Susan Metzler, Van Metzler
University of Texas Press, 1992

This sauce, which is also lovely with chicken and a number of other dishes, works with the wine by bringing out the wine’s fruit flavors through its inherent sweetness and jazzing things up with the hot pepper flakes.

“Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food” by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool
from Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food
by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool
University of California Press, 2006

Add the chicken stock, white wine, and thyme to the pan.

“SOUL: A Chef's Culinary Evolution in 150 Recipes” by Richards, Todd
from SOUL: A Chef’s Culinary Evolution in 150 Recipes
by Richards, Todd
Oxmoor House, Incorporated, 2018

Or, to make chicken Marsala, substitute ½ cup Marsala cooking wine for ½ cup of the water and add sautéed mushrooms to the gravy and ladle over freerange chicken.

“Prescription for Dietary Wellness: Using Foods to Heal” by Phyllis A. Balch CNC
from Prescription for Dietary Wellness: Using Foods to Heal
by Phyllis A. Balch CNC
Penguin Publishing Group, 2003

Transfer the chicken and sauce to a casserole dish and add the remaining Marsala.

“Aunt Bee's Mayberry Cookbook” by Ken Beck, Jim Clark
from Aunt Bee’s Mayberry Cookbook
by Ken Beck, Jim Clark
Thomas Nelson, 1991

The sauce is made through deglazing with cognac, reduced white wine and slightly thickened brown chicken stock.

“The french chef handbook: French chef” by Michel Maincent Morel, Editions BPI
from The french chef handbook: French chef
by Michel Maincent Morel, Editions BPI
Editions BPI,

We wanted a tasty coq au vin, in which tender, juicy chicken is infused with the flavors of red wine, mushrooms, onions, and bacon.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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75 comments

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  • Something that I would like to see you add to your videos at the end and in the notes are menu suggestions. What green vegetable, what starch and perhaps what wine should be served with the dish your making? Then if you’re making vegetables or starches, suggest the protein dish that would pare with it.

  • I’ve used alot of what you teach and added my own twist to burgers. I now cook at home and sell to about 40 businesses a week for company lunches Id say I’ve perfected the red onion, Worcestershire and dijon burger.

  • Hello! Your channel is a masterpiece! What are the specs of Dutch oven you prefer/recommend/use in this video? Diameter and how many liters?

  • Oh man. I made this for lunch today, and it was amazing. I skipped the alcohol (personal reasons), but replaced with chicken stock and some white wine vinegar. Tarragon from my garden. The house smelled so good while it was reducing. I’ll definitely be making this one again. So easy. I served it with some angel hair pasta.

  • Crispy* edges on prociutto, similar to american bacon!!! Out of the multitude of recipes, never have I observed this. Excellent* And the combo of mu’tard, tarragon cream. Gave me an idea for next hollandaise over poached fish. I forgot our Winter, is your summer. With the wind, it has been single digits here. Nice to see the warm outdoor segment. Appreciate what your doing, and sharing.��

  • Made this today for me and my dad, I used a bit of chicken stock to make it a bit more saucy… it was a delight! Thanks Donal ����

  • I love chicken with tarragon and mushrooms. I’d be tempted to add mushrooms, even it they might distract a little from the straight-up tarragon flavor. But this has given me new ideas, thanks for the inspiration.

  • Your mom is so stinking cute! Lol I love your connection with one another and this dish looks delish! Definitely going to try it out!

  • I made this last night. I also made fresh lasagna noodles. It was a decent meal. I wouldn’t say that it was gourmet but not bad for a Monday night.

  • Did u litteraly copy my recipe? Or did you come up with this on ur own? Ur missing my spice sauteed in the mushrooms before adding to sauce and u didn’t add red wine but… Did u copy me? You do t use this size pasta with muah either.. u should be using macaroni so the sauce covers inside & outside to compensate for the earthy flavor of the mushrooms. You should know that Gordo! Cuz ur sexy I’ll leave this alone but mushrooms leaks pasta.. missing only two of my ingredients ummmm who plans ur recipes cuz they might be pirating from others.. not cool man mushroom and lasagna pasta who the fuck does that?

  • Thanks Chef Ramsay for this recipe. I just made it and love the way the tarragon compliments the leaks and mushrooms. Simple, but delicious and yet another example that fresh ingredients always trump the more complicated dishes that go overboard with ingredients.

  • I have spent a lazy Sunday afternoon cooking this dish. It’s amazing! A question, though… when would be a natural time to pause, if you wanted to prepare some of this in advance? Is there a way to store the sauce for a couple hours and reheat it successfully? Thank you for this recipe, and for all the good food on this channel, Stéphane!

  • I could not find fresh tarragon, so I substituted dried spice from the store. I used about two tablespoons in the cream. Turned out great, family loved it.

  • Half way through making this and I realize I have no chicken both. Dont have whipping cream either so I used sour cream. For the chicken broth, unfortunately I had to substitute for some hot water mixed with chicken buillon powder. I really hope it doesnt make it bad but what do I know. Also should have made less pasta

  • with the bread do you spread the olive oil and garlic on both sides of the bread and cook both sides of the bread? Or just the one side?

  • Through the years I have had such a hard time finding tarragon to plant in the garden. The tasteless stuff they sold at the greenhouses. I have at various times been successful and get a good stand going, but for the past few years I have been without. My sister has loads and I get some from her each summer for a couple weeks of tarragon cooking. I make some fresh tarragon mustard, and this type of tarragon chicken fricasse, and always a couple bottles of tarragon vinegar. For me one of the best dressings for fresh vegetables is olive out and tarragon vinegar. Great recipe and inspiring!

  • Thank you for this video and all other videos:) I love your channe.

    You got me in to French food like i always love but was to scared to try myself.

    Thank you again:)

  • You’re brilliant!!!!! i made this for dinner and it was so Yummilicious, the recipe is very easy to follow:) love your video: short yet detailed!!!!!!

  • Not gonna lie I didn’t followed the recipe, but god damnit that was good. I used shitake, and no chicken stock and tommilho instead. Ouf that was super good

  • I don’t need any masterchef class…your channel is enough. Kindly accept my humble gratitude, for sharing your marvelous art of cooking. Respect!

  • Thank you for the cooking tips, especially about not adding salt too early and how to tell if the wine has properly reduced. I can tell that sauce is rich with flavor! I’m going to try this for dinner this weekend.

  • I cooked this. It was fucking amazing and my wife thought so too. Used thighs because they don’t sell bone in legs or drumsticks in most supermarkets here in Japan. Still turned out great. This is probably the third recipe of yours I have used and they have all been top tier and will use all of them again.

  • Thanks chef….for worderful and amazing recipes…but plzzzz tell me one thing…when i make tarragon sauce the sauce would have not smooth and silky….. plz give me any advice

  • I made this, only this weekend for my girlfriend and her children… it was briljant! We ate a whole chicken with bread, salad and garnish and it was lovely. Thank you, Stephane; this was out of this world: such a wonderfull dish and you learn to use all of the chicken. But the estragon… wow!

  • I’m making this recipe today! I pretty sure I’ve seen that chicken and ducks for that sake tends to taste of what they’ve been fed. Imagine a chicken being fed primarily corn and estragon..!

  • Tarragon (closely followed by dill, which is of course great paired with fish), is the most exquisite herb of all, but it is, as he points out (and this is true of dill as well), very delicate and the flavour subtle, so it is best with simple recipes like this mind, “simple” means few ingredients and almost no seasoning beyond your basic salt and pepper, as anything else will completely overwhelm the tarragon… and that would be a crime!

  • If you want a great selection of traditional regional Italian dishes you should check out Carmela Sophia Sereno she has a couple of books out and a third on the way

  • Gordan RamseyJust use your everyday ingredients

    Regular people……. Hey babe…. yeah just make sure when we go grocery shopping don’t forget the tarragon and the leeks alright babe ������������‍♂️����‍♂️����‍♂️

  • So this recie has convinced me that I need to give tarragon another chance. Maybe I got a bad batch and it just ruined it for me for years! But I just can’t resist this recipe!

  • Nice recipe.
    But seemingly you handled raw chicken with tongs which you placed on a preparation surface and then handled other foods with the same tongs. The wash hands as soon as you finish handling principal also applies to utensils that come into contact with raw poultry.
    Still in itself a great recipe.

  • Oh dear I’m salivating. This fits right into my low carb way of eating and the bonus is I have all these ingredients and will be making this tonight!!! Thanks you for making such incredible dishes and the music is HOT too.����❤

  • Hey Donal, I just made this lovely chicken dish for my family and they loved it. I appreciate the way you presented the dish with your mom. You all really seem to enjoy what your doing. Keep it up and it is on to the next recipe.
    Kim DeHaven, Wilmington, Delaware

  • This looks delicious. I do have to say tho, ur definitely in a more stable place than I am in life if leeks and mushrooms are every day ingredients. You should do a pasta recipe with Idahoan instant potatoes, canned corn and noodle packs.

  • Hi Monsieur, Beautiful Rustic recipe. I have a bit of a daft question. I know this focuses on tarragon but is there a different herb we can use? We don’t get tarragon in Nepal. Merci.��������

  • Just now cooked the dish. The only thing I did differently was put the cream in too early �� before putting the chicken back in the pan for the second time… hope it turns out good…thanx for the recipe! I’ll do it right the second time around

  • Super, je suis sur le point de cuisiner, pouvez-vous s’il vous plaît mélanger ma musique avec votre vidéo?Geweldig, ik sta op het punt om te koken, kun je alsjeblieft mijn muziek mixen met je video?Genial, estoy a punto de cocinar, ¿puedes mezclar mi música con tu video? ich werd gleich Kochen, können sie bitte meine Muzik auf Ihre video mitmischen?, sto per cucinare, puoi per favore mescolare la mia musica con il tuo video?, I’m about to cook, can you please mix my music with your video?Ótimo, estou prestes a cozinhar, você pode misturar minha música com o seu vídeo?

  • I was head chef for 2 years and have 7 years experience in the hospitality industry. Not working in that field anymore, but I cook at home. Ramsay always inspires me to cook and to keep trying and experimenting. Awesome!

  • Dear Donal…My Wife and I made this tonight…it was AMAZING our kids love it as well..paired with some pasta.. Thank You for the Excellent…Clear……and Easy instruction. Cheers from Vancouver, Canada!!! We will make this again and again..Wonderful. PS. Your Mum clinched the Deal for us..:)

  • Congratulations, Stephan, and thank you for your great contribution to food culture as you bring us back to some of the great classics of France. I am inspired to use your techniques in Vegan dishes as well. Thanks again. Escoffier used to do fish canelles. Could you teach us how to do that some time? That would be great!

  • This reminds me of a French version of Saltimbocca, with tarragon instead of sage PLUS a better sauce! I love it! Very creative.

  • Stéphane! Quelque chose ne va pas avec toi. Partout, dans toutes les émissions de cuisine, ou vidéo de cuisine, les cuisiniers ou chefs ont des millions de tattoos! Comme s’il était impossible de cuisiner sans tattoo…

  • Lovely dish, the fragrance of the tarragon with the cream is lovely. I paired it with forest mushrooms and haricots verts. All gentle tastes but with the earthy mushrooms and sweet tarragon. Lovely.
    Thank you so much for helping me bring more beauty to the table

  • Winner! Winner! Huge Winner! Making this TODAY! Thank you!

    Side note: What a great way to start out the morning. The music on this video is fabulous! ������❤

  • This dish is DELICIOUS… It’s one of his recipes that I make all the time. Although I like adding a couple strips of bacon and using farfalle instead of the lasagna sheets..

  • Thanks recipe30 your my fav recipe my boss is always said” merci beaucoup”so deleciuos all your food thanks to you,i fallowed your recipe everyday.. More power to you recipe30. Godbless you ������

  • Hey Stephane, love the fact that you said the breast was slightly overcooked… honest cooking where home cooking is not always perfect. Yet, I am sure the flavour is fantastic. Will certainly try this soon and tag you on IG when it’s done.

  • I cannot tell you how MUCH i enjoy your channel. I don’t watch tv or pretty much anything else anymore.. You deserve a 100 mil subscribers and even more views❤ you’re my fave��..

  • Cooking now. Picking leaves from a tangled bunch of young Tarragon was an actually backbreaking exercise. I wasn’t sure there was enough liquid in the pan so added 500 ml Heston’s chicken stock. It’s now reducing with the chicken back in. The double cream was too thick so I let it down with a splash of whole milk and simmered the Tarragon leaves in it. It’s now waiting on the back of the cooker. All in all, ‘mis en plas’ is crucial to a smooth operation love the cognac!

  • I love this recipe! I recook it again and again, it is becoming one of my comfort food, thanks ��

    Ps: greeting from Indonesia, love you!

  • I made this for dinner tonight (German American’s living in the US) and everyone loved it! We’re really enjoying your videos, well done, great instructions, I’ve memorized this one for next time. Delicious!

  • Banged the bacon (didn’t have prosciutto) into the chicken breasts ( didn’t have thighs) tossed in year old dried tarragon ( didn’t have fresh) and it still was delicious. Just finished devouring it and will be making it again in 3 days! Thank you for your recipes!

  • Just made a version of this w/ sweet Italian sausage and some sour cream w/ the sweet cream. Top of the list, thanks for the inspiration! 😉

  • This is a delicious dish! It looks like you have removed the tendons from the drumsticks is that correct? If so what is the technique?

  • Good dish…From a complexity wise comparison I find French classic dishes are extremely simple from classic indian dishes…cream chicken from northern India is similar to this, mild and subtle taste…

  • Your recipes are so inspirational Gordon Ramsay your culinary tips and skills are so helpful. I will definitely make this dish, I am looking at ways of putting meals together that do not take long to make as my husband and II have very busy schedules.
    Thankyou for your wealth of knowlege and expertise of the culinary world that you bring to the heart of your viewers.
    Ps,:have just recently discovered your channel so glad that I did.

  • looks great must ask will dry bottled tarragon work? i live way out in the country and our small store doesn’t carry fancy herbs thanks

  • “breast is slightly, slightly over cooked, but I think I don’t care” hahahahah loved it! The exemplification of home cooking.
    I just discovered your channel and I love it. From a different video, I heard you mentioning Jacques Pepin and I didn’t know he was also known in France. I love him!

  • This was one of the best dishes I’ve ever cooked at home. I can strongly recommend this to anyone who wants to prepare something special for their loved ones. Thank you for sharing your amazing recipes!

  • I followed the recipe, but doubled it. I did the chicken browning in batches. The end result was fantastic. Thanks for showing us delicious and varied dishes!

  • People call him crazy I call him a culinary genius! He can make such dishes that don’t require much but with technique and knowledge become so tasty!

  • Hi everyone! Quick note: The most likely reason why Gordon uses a lot of salt is likely because he, like most professional chefs, uses Kosher Salt which is known to be far less “salty” in flavor compared to table salt (What we normally use).

  • I have never been a Patreon subscriber before, but I have signed up for this channel as I use the recipes all the time, and I would easily pay for his cookbook.

  • Bonjour! This looks amazing and something I will make for my family. Question, what would be some ideas of sides you can make to accompany this dish?

  • Easy meal in 20 minutes. I’ve made this twice now. The 1st time I followed Ramsay’s instructions exactly and it was good, but not great (thin sauce/over-cooked noodles.) Tonight I tripled the mushrooms (24 oz), doubled the leeks (2), and quadrupled the broth (32 oz.) Cooked No-Boil lasagna noodles right in the sauce for 3-5 mins. Came out perfectly al dente with the extra bonus of thickening the sauce. Also, use sour cream (4 oz), not regular cream, to finish the sauce after you take out the noodles. Don’t skip the tarragon (1-2 TBSP, excellent flavor profile) or grilled bread (for sopping up ever last drop of sauce.)

  • I just made it and eating it now, I added black pepper and sausage without the skin in little pieces while cooking the mushrooms, some Parmesan cheese, I must say it is very good

  • This is an incredible recipe! I encourage everyone to try his recipes! Thank you so much Stephane! I know this is a wonderful recipe because, and you may think this odd, but we didn’t have all of the ingredients to make this particular recipe so we improvised. But because you have taught such great cooking skills, we were able to make a semblance of this for a great meal. We didn’t have chicken but we did have pork chops that we wanted to grill. We had lots of fresh tarragon so we concentrated on making a sauce as you demonstrated. It was wonderful! Thank you for being such a great teacher!

  • Lol big delicious meals like this you don’t eat everyday but you plan ahead, and there is some ingredients you should have on you all the time, so at times you want to cook everything’s is there for your dish

  • I made this tonight for my family it tasted so amazing they loved it so much that they want me to make it again sometime ^_^ thank you for sharing this recipe!!

  • Made this and boyfriend loved it, but it was so filling. Not used to using cream or butter when I cook so he didn’t listen to me when I told him to eat a smaller portion.

  • Hi Stéphane, I can’t thank you enough for producing and sharing so much French cooking lessons on Youtube. I am not into much cooking but your videos are amazing. So I paid and enrolled in French Cooking Academy to show my appreciation for your effort.

  • Salt, herbs, or spices added to food to enhance the flavor we coiling seasoning!!!!
    evaporating steam of alcohol?
    then you putting stock lady…

  • You’re my inspiration and why i’m here in culinary school. It’s such a joy to cook, and i cannot wait to try this recipe. Thank you

  • That sauce deserves a hearty chunk of good French bread to soak up what the chicken doesn’t! I know what we’re having for dinner tomorrow, I’ve already got the bread rising in the fridge.

  • Thank you OMG this is delicious, It brings me back to my youth spent in Belgium / Brussels. This is a great recipe however I do recommend more tarragon and a squeeze of at least a quarter of lime and offering your guests a slice of lime on the side. Bon Appetite from Dublin.

  • Can you not just joint the chicken before you start? Or use chicken parts instead of a whole chicken?

    Using chicken parts would be not just more economical but also would make the recipe more accessible to single people who aren’t particularly interested in eating the same meal three days in a row or, infinitely worse, “just freezing it”.