For a richer flavor, use bone-in, skin-on chicken thighs. Ensure the poaching liquid is just simmering, not boiling vigorously, to keep the chicken tender. Be careful not to overcook the sauce once the egg yolk mixture is added, as it can curdle. Serve immediately for the best flavor and texture.
Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)
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PREP TIME30 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 45 mins
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SERVING8 People
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VIEWS36
Experience a lighter, more modern take on the beloved classic French dish! This Tarragon Chicken is a delicate dance of flavors, perfect served over a bed of fluffy rice.
Ingridients
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Nutrition
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Carbohydrate8 g
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Cholesterol98 mg
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Fiber1 g
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Protein18 g
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Saturated Fat9 g
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Sodium124 mg
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Sugar3 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepInfuse the broth: Pierce the clove into the onion. In a large soup pot, combine the onion, water, white wine, celery, garlic, thyme, parsley, salt, and pepper. Bring to a boil over medium heat. (Prep time: 5 minutes)
02
StepPoach the chicken: Add the chicken pieces and carrots to the boiling broth. Cover and simmer gently for 20 minutes. (Cook time: 20 minutes)
03
StepStrain and reserve: Transfer the chicken to a bowl. Strain the stock, reserving approximately 2 cups. Discard the vegetables and herbs. (Prep time: 5 minutes)
04
StepSear the chicken: Sprinkle the chicken pieces evenly with flour. Melt the butter in a large skillet over medium heat. Add the chicken and cook until golden brown on all sides, about 5 minutes per side. Transfer the chicken to a plate and set aside. (Cook time: 10 minutes)
05
StepSauté the mushrooms: Add the mushrooms to the skillet and cook, stirring occasionally, until they just begin to brown, about 10 minutes. (Cook time: 10 minutes)
06
StepSimmer in stock: Return the chicken to the skillet with the mushrooms. Pour in enough of the reserved stock to barely cover the chicken and mushrooms (about 2 cups). Cover and simmer for 20 minutes. (Cook time: 20 minutes)
07
StepReduce the sauce base: Transfer the chicken and mushrooms to a serving dish. Boil the remaining liquid in the skillet until reduced by half, stirring constantly, about 10 minutes. (Cook time: 10 minutes)
08
StepEmulsify the sauce: In a bowl, whisk together the cream, lemon juice, and egg yolk. Remove the skillet from the heat. Gradually whisk the egg yolk mixture into the reduced stock until the sauce thickens. (Prep time: 5 minutes)
09
StepFinish and serve: Whisk in the chopped fresh tarragon. Serve the luscious sauce over the chicken and mushrooms. Enjoy! (Prep time: 2 minutes)
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Martina Boylecollins
May 30, 2025I didn't have fresh tarragon, so I used dried, and it was still good, but I'll definitely use fresh next time.
Lora Berge
Feb 13, 2025I substituted chicken thighs for the whole chicken, and it was still delicious!
Cecelia Lehner
Dec 27, 2024This is a great recipe for a special occasion, or just a cozy night in.