French Chicken with Tarragon – Poulet au Blanc a l’Estragon is a simple yet incredibly tasting French recipe. It blends quite a few ingredients into a perfect assault on your taste buds. The tarragon perfumes the chicken while the cream and white wine create a sauce that is ideal. The sauce is thick and creamy and so full of flavour, you will be licking your plate clean so nothing is wasted. As a main dish, this is perfect for those cold evenings. This warming, fanciful combination of chicken and tarragon with bay and leeks for a light, French casserole. Also, you can even cook this recipe on the hob in well under an hour.

French Chicken with Tarragon – Poulet au Blanc a l’Estragon

A superb chicken casserole that can be cooked on the hob and ready in under an hour.

4.71 from 51 votes

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Course: Main Dish

Cuisine: French

Keyword: Alcohol, Casserole, Chicken, Dairy, Vegetables

Prep Time: 5

Cook Time: 55

Total Time: 1

Servings: people

Calories: 477kcal

Ingredients

1 medium onion chopped
1 large carrot chopped
1 rib celery chopped
3 sprigs tarragon
1/4 cup dry white wine optional
6 large chicken breast skinless/boneless
1 1/2 cups long-grain rice
3 tbsp butter
4 tbsp butter
4 tbsp all-purpose flour
2 cups chicken broth cooking liquid strained
3 tbsp tarragon chopped
1/4 cup heavy cream
paprika to taste
cayenne pepper to taste
salt to taste
ground pepper to taste

Instructions

Place the onion, carrot, celery, tarragon sprigs, and optional white wine in a large pot.
1 medium onion, 1 large carrot, 1 rib celery, 3 sprigs tarragon, 1/4 cup dry white wine
Place the chicken breasts on top of the vegetables and add enough water to cover.
6 large chicken breast
Bring to a boil over high heat, reduce the heat and simmer covered until the chicken is done, about 20 minutes.
Meanwhile, boil the rice in an ample amount of salted water until tender, about 20 minutes.
1 1/2 cups long-grain rice
Drain and stir in the butter, salt, pepper, and paprika.
3 tbsp butter, paprika, salt, ground pepper
Arrange the rice on a serving platter and place the drained chicken breasts on top.
Strain the cooking liquid to make the sauce.
For the sauce: Heat the butter in a saucepan over moderate heat and stir in the flour and cayenne.
4 tbsp butter, 4 tbsp all-purpose flour, cayenne pepper
Cook for 3 minutes, stirring frequently.
Add the cooking liquid and bring to a boil, stirring frequently.
2 cups chicken broth
Stir in the cream and tarragon and adjust the seasoning with salt and pepper.
3 tbsp tarragon , 1/4 cup heavy cream
Simmer for 3 minutes.
Spoon over the chicken and serve immediately.

Nutrition

French Chicken with Tarragon – Poulet au Blanc a l’Estragon