Mohamed Shili This delicious and creamy Tarragon Chicken, inspired by Julia Child, is a quick and easy dinner perfect for busy nights. With tender chicken simmered in a rich, herby sauce, this dish feels fancy but uses simple ingredients like white wine, cream, and fresh tarragon. Serve it with rice, pasta, or crusty bread for a comforting meal!
Ingredients Needed
- 2 tsp garlic-infused olive oil
- 2 fat or 4 skinny spring onions, finely sliced (or 2 tbsp finely chopped scallions)
- ½ tsp freeze-dried tarragon
- 2 boneless, skinless chicken breast fillets
- ⅓ cup (3 fl oz / 80ml) dry vermouth or white wine
- ½ tsp Maldon sea salt flakes or ¼ tsp fine salt
- ¼ cup (2 fl oz / 60ml) heavy cream (double cream)
- Freshly ground white pepper, to taste
- 2 tsp chopped fresh tarragon, plus a pinch for garnish
How To Make Tarragon Chicken
- Sauté the aromatics: Heat the garlic oil in a large frying pan over medium heat. Add the sliced spring onions, sprinkle in the freeze-dried tarragon, and stir. Let them cook for about a minute, stirring occasionally.
- Cook the chicken: Place the chicken breasts in the pan, curved side down. Cook for 5 minutes, flipping the onions on top of the chicken if they start to brown too quickly.
- Deglaze with vermouth: Flip the chicken over, then pour in the vermouth (or white wine). Let it bubble up for a few seconds, then add the salt. Cover the pan, reduce the heat to low, and let it simmer for 10 minutes.
- Check for doneness: Cut into the thickest part of the chicken—if the juices run clear, it’s done. If not, cover and cook for another 2-3 minutes, then check again.
- Make the sauce: Transfer the chicken to a plate and keep warm. Increase the heat to medium-high, bring the remaining liquid to a boil, then stir in the heavy cream. Add the fresh tarragon, stir again, and season with white pepper.
- Serve: Pour the creamy tarragon sauce over the chicken breasts, sprinkle with extra tarragon, and serve immediately. Enjoy with rice, mashed potatoes, or a simple green salad!
Recipe Tips
- Use Fresh Tarragon: Fresh tarragon provides a distinct, vibrant flavor that elevates the dish. If unavailable, use dried tarragon, but reduce the quantity by half to avoid overpowering the taste.
- Properly Brown the Chicken: Achieving a golden-brown crust on the chicken seals in juices and enhances flavor. Ensure the pan is hot before adding the chicken, and avoid moving it too soon to allow proper searing.
- Deglaze the Pan: After browning the chicken, deglaze the pan with white wine or vermouth. This step lifts the flavorful browned bits from the pan, enriching the sauce’s depth.
- Simmer Gently: When cooking the chicken in the sauce, maintain a gentle simmer. Rapid boiling can toughen the meat and reduce the sauce too quickly.
- Adjust Seasoning at the End: Before serving, taste the sauce and adjust seasoning as needed. The reduction process can concentrate flavors, so a final check ensures a balanced taste.
More Julia Child Recipes:
Julia Child Tarragon Chicken
Description
This delicious and creamy Tarragon Chicken, inspired by Julia Child, is a quick and easy dinner perfect for busy nights. With tender chicken simmered in a rich, herby sauce, this dish feels fancy but uses simple ingredients like white wine, cream, and fresh tarragon. Serve it with rice, pasta, or crusty bread for a comforting meal!
Ingredients
Instructions
- Sauté the aromatics: Heat the garlic oil in a large frying pan over medium heat. Add the sliced spring onions, sprinkle in the freeze-dried tarragon, and stir. Let them cook for about a minute, stirring occasionally.
- Cook the chicken: Place the chicken breasts in the pan, curved side down. Cook for 5 minutes, flipping the onions on top of the chicken if they start to brown too quickly.
- Deglaze with vermouth: Flip the chicken over, then pour in the vermouth (or white wine). Let it bubble up for a few seconds, then add the salt. Cover the pan, reduce the heat to low, and let it simmer for 10 minutes.
- Check for doneness: Cut into the thickest part of the chicken—if the juices run clear, it’s done. If not, cover and cook for another 2-3 minutes, then check again.
- Make the sauce: Transfer the chicken to a plate and keep warm. Increase the heat to medium-high, bring the remaining liquid to a boil, then stir in the heavy cream. Add the fresh tarragon, stir again, and season with white pepper.
- Serve: Pour the creamy tarragon sauce over the chicken breasts, sprinkle with extra tarragon, and serve immediately. Enjoy with rice, mashed potatoes, or a simple green salad!
Notes
- Use Fresh Tarragon: Fresh tarragon provides a distinct, vibrant flavor that elevates the dish. If unavailable, use dried tarragon, but reduce the quantity by half to avoid overpowering the taste.
- Properly Brown the Chicken: Achieving a golden-brown crust on the chicken seals in juices and enhances flavor. Ensure the pan is hot before adding the chicken, and avoid moving it too soon to allow proper searing.
- Deglaze the Pan: After browning the chicken, deglaze the pan with white wine or vermouth. This step lifts the flavorful browned bits from the pan, enriching the sauce’s depth.
- Simmer Gently: When cooking the chicken in the sauce, maintain a gentle simmer. Rapid boiling can toughen the meat and reduce the sauce too quickly.
- Adjust Seasoning at the End: Before serving, taste the sauce and adjust seasoning as needed. The reduction process can concentrate flavors, so a final check ensures a balanced taste.
Julia Child Tarragon Chicken
