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!!!

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Tarragon Chicken | Waitrose and Partners

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Mushroom, Leek and Tarragon Pasta Gordon Ramsay

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Creamy White Wine Chicken feat. My Mom!

Video taken from the channel: Donal Skehan


Chicken tarragon with prosciutto in a cream sauce

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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.

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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