poached chicken with tarragon sauce

I first made this dish during culinary school, and I fell in love with it!  I make it from time to time because it is so easy and delicious.  Bonus:  this can be made in 30 minutes!

 {poached chicken with tarragon sauce}

 {side view}

one year ago:  Italian stewed chicken with fennel and cannellini

poached chicken with tarragon sauce
from on cooking (an old culinary textbook)

makes 4 servings

2 pounds chicken breasts or thighs, boneless and skinless
1/2 cup white wine
2 cups chicken broth
1 bay leaf
1/4 t dried thyme
1 teaspoon dried tarragon
3 tablespoons butter
3 tablespoons flour
1/2 cup heavy cream

Rice or pasta (cooked)

1. Place chicken in a pan with a lid.
2. Add wine, broth, bay leaf, thyme, and tarragon to pan. 
3. Turn burner to medium-high and allow liquid to come to a simmer (just starts steaming). 
4. Turn down to medium, cover and cook for 10-15 minutes or until chicken is cook through. 
5. Meanwhile, make a roux with the butter and flour; set aside. 
6. Remove lid once chicken is done; remove chicken and keep warm. 
7. Turn back up to medium-high and allow liquid to reduce by half (should take about 5 minutes). 
8. Add cream and stir to combine. 
9. Add roux until combined and cook until sauce thickens about 5 minutes. 
10. Serve over rice or pasta (rice is my preferred starch with this dish).

Tarragon has a sweet, licorice flavor.  If you don't like tarragon or don't want to try it, then substitute thyme or basil for it since both herbs work with this dish.

 

Have you ever had tarragon?  Did you like it?  I'd love to hear about your experience!

 

Pin It