Poulet à l'Estragon (Poulet à l'estragon)
Poulet à l'estragon, also known as Poulet à l'Estragon, is a traditional dish from Occitan cuisine that features tender chicken cooked in a flavorful tarragon-infused sauce. This dish is perfect for a cozy family dinner or a special occasion.
Ingredients
- 4 chicken thighs
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh tarragon, chopped
- Salt and pepper to taste
Instructions
- Season the chicken thighs with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken thighs and cook until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until softened, about 3 minutes.
- Add the minced garlic and cook for another 1 minute.
- Pour in the chicken broth and white wine, then stir in the Dijon mustard and chopped tarragon.
- Return the chicken thighs to the skillet, cover, and simmer for 30 minutes, or until the chicken is cooked through and the sauce has thickened.
- Adjust the seasoning with salt and pepper, if needed.
- Serve the Poulet à l'estragon hot, garnished with additional tarragon if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large skillet Cooking spoon Cutting board Knife Measuring cups and spoons
Tools
Cooking thermometer
Serving suggestions
Serving suggestions: Poulet à l'estragon pairs well with steamed rice or crusty bread to soak up the delicious sauce.
Tips & tricks
Tips: For a richer sauce, you can add a splash of heavy cream at the end of cooking.
Cost
$15