Chicken with tarragon butter recipe
- Meat and poultry
- Cuts of chicken
- Whole chicken
Chicken is simply seasoned, barbecued and topped with tarragon butter in this quick and easy main dish for casual meals or a dinner party.
1 person made this
- 2 1/2 tablespoons olive oil, divided
- 3/4 teaspoon salt, divided
- 1 (1.3kg) chicken, quartered, drumsticks and thighs separated
- 2 tablespoons unsalted butter, softened
- 2 tablespoons chopped fresh tarragon
- 2 teaspoons fresh lemon juice
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Preheat a barbecue for medium-high heat. Preheat oven to 120 C / Gas mark ½.
- Spread 1 tablespoon olive oil and 1/2 teaspoon salt over the chicken pieces.
- Place chicken pieces skin-side down on the hot barbecue grate; cook until browned, turning occasionally, about 20 minutes for the breasts and 30 minutes for the leg pieces. Transfer to a roasting tin and keep warm in the preheated oven.
- Combine remaining 1 1/2 tablespoon olive oil, remaining 1/4 teaspoon salt, butter, tarragon and lemon juice in a food processor; blend until smooth.
- Divide grilled chicken pieces among 4 serving plates. Dot each serving with about 1 tablespoon of the tarragon butter.
From "Poulets & Legumes: My Favourite Chicken & Vegetable Recipes" (2016) by Jacques Pepin. Reproduced by permission of Houghton Mifflin Harcourt/Rux Martin Books. All rights reserved.
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- 2 tbsp butter
- 3 tbsp olive oil
- 8 chicken thighs, bone in and skin removed
- 6 garlic cloves, sliced in half lengthways
- 4 large shallots, peeled and finely sliced
- 8 rashers smoked streaky bacon, rind removed and sliced into 2cm/¾in pieces
- 280g/10oz chestnut mushrooms, roughly chopped
- 400ml/14fl oz dry cider
- 4 tsp Dijon mustard
- 30g/1oz tarragon leaves, finely chopped
- 150ml/5fl oz double cream
- salt and freshly ground black pepper
Melt the butter and 2 tablespoons of olive oil in a large casserole dish over a medium heat. Season the chicken thighs and fry on both sides until golden before removing and setting aside.
Heat the remaining tablespoon of olive oil in the casserole and add the garlic, shallots and bacon. Sauté for about 8 minutes, stirring often, until the shallots have softened and the bacon has started to colour.
Add the mushrooms, fry for a few minutes and then add the cider, mustard and half of the tarragon. Return the chicken to the casserole and bring to a simmer. Place the lid half on and gently cook for about 20 minutes or until the chicken is cooked through.
Stir in the cream, bring back to a simmer and cook for 2 minutes with the lid off. Season with salt and pepper to taste, scatter over the remaining tarragon and serve.
This dish is delicious served with basmati rice and a big pile of greens, such as steamed spinach, chard or green beans.
Roast Chicken Cooking Tips
- Pat the chicken dry with kitchen towel for crispier skin.
- Remove the chicken from the fridge about 30 minutes before cooking to sit at room temperature. This helps the chicken cook evenly and quicker.
- The tarragon needs to be fresh and not dried. If you don’t have tarragon, fresh thyme would be a good replacement.
- You could add lemons to this by either adding lemon juice to the butter mixture and placing sliced lemons on and inside the chicken.
- Roast a chicken at a high heat for a moist chicken. A slow low heat will dry it out.
- Basting the chicken helps keep the meat moist. Use a spoon or turkey baster to scoop up the juices and drizzle over the chicken.
- Resting the chicken is important to let the meat juices redistribute through the meat.
Easy Tarragon Roast Chicken
- butter, garlic & tarragon
- butter mixed
- butter slathered over chicken
Delicious sauce - easy to make! If you’re not using thin chicken breasts, I would start the chicken first.
Love this recipe and everyone who has tried it loves it too! Definitely use fresh herbs, couldn't imagine with without fresh shallots and tarragon.
Delicious! I have made this dish many times and love it! The flavor of tarragon really shine through.
Cook the chicken first, remove and keep warm, then make the sauce in the same pan. We liked this sauce very much, will try to increase by at least a third the next time.
This recipe is simply delicious. My husband, who NEVER raves about food, flipped over it. Of course, I substituted Smart Balance for butter, and I had to use dried tarragon and parsley because we had it handy, but this was THE BEST chicken cutlet recipe I ever tried and will make it again and again.
for chicken we cut up a small fryer and used boneless breasts, pounded to half thickness. followed smart advice to add garlic and prepare sauce in same pan as chicken. after sauce was done, we poured out and reheated chicken quickly. served with steamed asparagus and cherry tomato. nice easy, elegant meal!
Good and simple - you'll get more flavor if you saute the chicken until golden, remove it, and make the sauce in the same pan. Add a little garlic with the shallots, and it will be lovely.
I found this pretty dull. Everyone was satisfied, but no one wanted me to go out of my way to make it again.
This is wonderful. I love tarragon and this dish makes it a feature without being overwhelming. The sauce is luxurious but not excessively rich. Nice enough for a dinner party, easy enough for a quick supper.
Good and easy. I prefer my chicken tarragon with a cream sauce, but this was a very good alternative.
This recipe was super easy and delicious to boot! I too paired it with plain veggies and had plenty of extra time to make a fancy dessert since this could be done at the last minute! I'll definately make it again.
What a treat to find something so simple to prepare that tastes so good !To make up for all the butter I served it with several fairly plain veggies.
Very light tasting dish, quick to prepare for a weeknight and very elegant. Despite the delicate flavors, 1/2 stick is a lot of butter. I will make it again but decrease the butter and see if I can substitute FF low sodium chicken broth for a healthier but similar dish.
I really liked this recipe! AND I had an extra brest left over, so I cut it up and served it to my father, my brother, and the cable guy who was here (I cooked it for my girlfriend and I and they all kind of showed up haha) and they all loved it! It was very fast, and very easy, and it tasted great on my first try! I will be making this again!
We really like this one. Its simple and one of the recipes that still works without wine (use good quality grape juice instead).
This is a lovely dish that drew rave reviews. Enjoy!
Awfully quick and easy, yet the flavor makes it not worth the time.
Loved, loved, LOVED this dish. All recipes should be like this: easy and quick to make, made the kitchen smell great, and my guests couldn't stop raving about it. It even heated up well for left-overs the next day.
On the side of below average. Tasted like chicken with butter poured over it.
Not bad, but not worth making again.
I have always adored tarragon. It went out of fashion for a while I am pleased to help in its revival. I have used this recipe for entertaining three times now - each time very well received. Once I grilled the breasts and made the sauce separately. This worked equally well. I have used both yellow and red tomatoes-on-the-vine. Grilled raddichio with a little parmesan is a great accompaniment. I preceded this course with another old favourite - a pesto spaghetti starter. The simplicity does not take one away from guests too long, but allows a freshly prepared main course. Perfect summer fare.
this was one of the fastest dishes i've made in a while. i didn't plan on making this ahead of time so i didn't have any fresh tarragon, but even with dried tarragon it was great. i crushed up the dried herbs in my fingers before adding them, helps increase the flavor and makes your hands smell great. it seems that you could put this sauce on fish also.
Delicious. I added a pinch of sugar to off-set the tartness of the lemon. Definitely a nice weeknight dish.
Delicious. This recipe was simple to make. The tarragon gave it a wonderful flavor. Fresh herbs make the difference. I served it with steamed carrots and mashed potatoes.
Very tasty. I added a couple of cloves of crushed garlic and added a splash of heavy cream to the sauce right before serving -- gave it a little body. I wouldn't bother making this without fresh tarragon. Served with Orzo Pilaf with Mushrooms (also from this site) and didn't have the leftovers I was counting on for my lunch the next day!
- Calories (kcal) : 660
- Fat Calories (kcal): 430
- Fat (g): 49
- Saturated Fat (g): 22
- Polyunsaturated Fat (g): 6
- Monounsaturated Fat (g): 16
- Cholesterol (mg): 225
- Sodium (mg): 300
- Carbohydrates (g): 0
- Fiber (g): 0
- Protein (g): 52
Prepare the grill:
- Prepare a gas or charcoal grill fire for indirect grilling over medium-high heat (400°F).
- If using a charcoal grill, bank the coals against opposite sides of the grill, parallel to the spit. Put a 9吉-inch foil drip pan on the charcoal grate between the banked coals and fill it halfway with water.
- If using a gas grill, remove the grill grates, put a 9吉-inch foil drip pan on the inactive burner(s) and fill it halfway with water.
- Set up the rotisserie attachment according to the manufacturer’s instructions.
Make a tarragon butter:
- In a small bowl, mix the butter, chopped tarragon, lemon zest and juice, 1 tsp. salt, and 1/2 tsp. pepper with a fork until well combined.
Prepare and grill the chicken:
- Remove the giblets from the chicken and discard or save for another use. Remove and discard any fat inside the body and neck cavities. Pat the chicken dry with paper towels.
- Starting at the neck cavity, carefully work your fingers under the skin to separate it from the breast meat without tearing the skin. Continue to separate the skin from the thighs you may need to reach in with your whole hand. Measure 4 Tbs. of the tarragon butter into a small bowl. Using your fingers, spread the butter butter evenly under the skin of the breast and thighs. Arrange a sprig of tarragon under the skin of each breast. Pat the skin back into place, then gently massage the chicken to distribute the butter. Tie the legs together with twine and tuck the wings behind the neck.
- In a small saucepan, melt 2 Tbs. of the remaining tarragon butter over low heat. Secure the chicken on the spit, making sure it’s balanced. Brush the chicken with the melted butter and then season it with salt and pepper.
- Attach the spit to the motor and turn on the motor. Make sure the drip pan is directly under the chicken. Cover the grill and spit-roast the chicken until the skin is deep golden-brown and the thickest part of the thigh registers 170°F on an instant-read thermometer, 40 to 60 minutes.
- Carefully remove the chicken from the spit and transfer to a carving board or platter. Let rest for 5 minutes. Meanwhile, melt the remaining 2 Tbs. tarragon butter.
- Carve the chicken, arrange on a platter, drizzle with the melted butter, and serve.
Start the meal off with a fresh Heirloom Cherry Tomato, Fennel & Arugula Salad, and serve with French-Style Potato Salad on the side. Angel Food Cake with Strawberries & Whipped Cream makes for a simple but sweet end to the meal.
Before you attach a whole chicken to the spit, be sure to tie the legs together for a compact shape. This helps the bird cook and brown more evenly and prevents the legs from flopping around with every turn.
Chicken with tarragon butter recipe - Recipes
Chicken Mustard Tarragon with Prosciutto
In a cream sauce
Tarragon is one of the most under rated herbs and yet it’s so amazing. Used a lot in French Haute Cuisine by many great Chefs. It marries so well with chicken and when used with a cream sauce, it’s simply divine. Best part is that you can make this simple recipe in less than 20 minutes. A great French and Italian combination that rivals restaurant quality. Make it today! Bon Apetit!
- 3 large chicken thighs 3 slices of Prosciutto 2 tbsp butter 2 tbsp all purpose (plain) flour 1 or 2 garlic cloves ½ cup dry white wine 1 cup chicken stock 2 tbsp Dijon mustard ½ cup heavy cream (thickened) 4 sprigs of fresh tarragon or 3 tsp dried Salt and pepper
Flatten your chicken thighs under a piece of folded parchment paper or plastic cling film. Use the smooth side of your meat mallet.
Cut a slice of prosciutto in half or trim to match the size of your flattened chicken thigh. Lift the plastic cling film, place the prosciutto slice over the thigh, recover with the plastic and pound gently with the pointy (the teeth side) side of the mallet to weld the prosciutto to the chicken.
Coat the chicken on both sides in the flour, shake off any excess.
In a large frying pan, melt the butter on medium heat and place the chicken thighs prosciutto side down. Cook 3 minutes until brown. Flip over and cook other side. Rest aside on a plate in a warm spot.
To the same frying pan, add the minced garlic and sweat a little. Mix well scraping the bottom of the pan. Deglaze with the white wine and if safe, flambe to burn the alcohol. Add the mustard, chicken stock and reduce by two thirds.
Add the cream and the stripped tarragon leaves. (if the tarragon leaves are large, chop first). Reduce until thick. but not too thick. Return the chicken to the sauce, prosciutto side up and re-heat for 30 seconds. Serve immediately.
Great with fettuccine with a little butter and grated Parmesan.
If you don't have a meat mallet, use the underside of a saucepan and use a toothpick to stick the prosciutto to the chicken. Remember to remove it before serving.
- 1/4 cup whole-grain mustard
- 2 tablespoons Dijon mustard
- Kosher salt and ground black pepper
- 3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry
- 1 tablespoon grapeseed or other neutral oil
- 2 medium shallots, halved and thinly sliced
- 2 medium garlic cloves, minced
- 1 tablespoon all-purpose flour
- 2 cups low-sodium chicken broth
- 1/4 cup plain whole-milk yogurt
- 2 tablespoons chopped fresh tarragon
Chicken with Tarragon
Known as Poulet à l&rsquoEstragon in French, this simple, classic home-style dish was a favorite of James Beard, especially because it featured his favorite herb, tarragon. The French incorporate tarragon into a myriad of dishes and condiments, from béarnaise sauce to vinegar. And, according to Beard, it&rsquos &ldquothe best friend a chicken ever had.&rdquo To round the dish out into a full meal, we recommend serving it with Beard's Brussels sprouts with bacon.
- Two 2 1/2 to 3-pound frying chickens, cut in quarters
- 1/2 cup (1 stick) butter
- 2 tablespoons oil
- Salt and pepper to taste
- 8 to 10 shallots or 10 to 12 scallions, finely chopped
- 1 cup white wine
- 4 tablespoons fresh tarragon, chopped or 2 tablespoons dried
- 4 tablespoons fresh parsley, chopped
Melt butter and oil in a covered skillet large enough to hold all the chicken pieces. When the butter is hot, add the chicken pieces skin side down and brown. Turn them over and brown the other side. This will take about 10 minutes. Salt and pepper them well. If you don&rsquot have a large enough skillet, after browning the pieces place them in a covered Dutch oven or casserole and continue cooking.
Add the shallots or scallions. Lower the heat, cover the pan, and simmer very, very slowly for 15 to 18 minutes, or 20 minutes if the chickens are on the large side.
Remove the cover, increase the heat slightly, and add the white wine, tarragon, and parsley, scraping up any bits that have stuck to the bottom of the pan. Turn the chicken pieces again, and cook briskly for 3 or 4 minutes to reduce the sauce a little.
Serve with tiny new potatoes or James Beard's Brussels sprouts with bacon.
- 1/2 cup (1 stick) Challenge Butter, softened
- 1/4 cup minced fresh parsley
- 1 clove garlic, minced
- 1 teaspoon dried tarragon, crushed
- 1/2 teaspoon salt
- 1/3 teaspoon pepper
- 4 large chicken breasts, split and boned
- Heat oven to 400 degrees F.
- Stir together butter and seasonings. Loosen skin on one side of each chicken breast to form pockets, keeping remaining outer edges intact. Place about 1 tablespoon butter-herb mixture in each pocket. Close pocket and press, smoothing mixture under skin.
- Place chicken, skin side up, in shallow baking pan. Bake for about 35 minutes or until juices run clear baste occasionally with pan drippings.
- Serve immediately.
Recipe and photo used with permission from: Challenge Dairy
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Pan Roasted Tarragon Chicken
- Quick Glance
- Quick Glance
- 40 M
- 1 H
- Serves 4 to 6
Ingredients US Metric
- 1 teaspoon cornstarch
- 1 cup canned chicken broth or homemade chicken stock
- 1/2 cup cider vinegar
- 2 teaspoons honey
- 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed
- Kosher salt and freshly ground black pepper
- 2 teaspoons mild vegetable oil
- 1 (2 oz) shallot, minced
- 4 garlic cloves, lightly crushed and peeled
- 1 tablespoon (1/2 oz) unsalted butter
- 1 tablespoon chopped fresh tarragon*
Preheat the oven to 450°F (232°C). Adjust the oven rack to upper-middle position.
In a liquid measuring cup, dissolve the cornstarch in 2 tablespoons broth. Whisk in the vinegar, honey, and remaining broth.
Pat the chicken dry with paper towels and season with salt and pepper.
In a 12-inch (30-cm) ovensafe skillet over medium-high heat, warm the oil until just smoking. Cook the chicken, working in batches if necessary, skin side down, until well browned, 6 to 8 minutes. Move to a plate, skin side up.
Pour off all but 1 tablespoon of fat from the skillet and return to medium-high heat. Add shallot and garlic and cook until fragrant and shallots are just beginning to look translucent, 30 to 90 seconds.
Whisk the broth mixture to redistribute the cornstarch and carefully add it to the skillet, scraping up any browned bits. Bring to boil and return chicken to skillet, skin side up, along with any accumulated juices.
Place the skillet in the oven and cook until the breasts register 160°F (71°C) and drumsticks and thighs register 175°F (79°C), 12 to 22 minutes.
Arrange the chicken on a platter, tent loosely with aluminum foil, and let rest while preparing sauce.
Return the skillet to medium-high heat (the skillet handle will be hot), bring to a boil, and cook until the sauce has thickened slightly, 4 to 5 minutes.
Remove from the heat and whisk in the butter, tarragon, and any accumulated juices from platter into the sauce. Season with salt and pepper to taste. Spoon the sauce over the chicken and serve.
Recipe Testers' Reviews
This beautifully fragrant pan roasted chicken parts with vinegar tarragon sauce came together quickly and easily, and was quite impressive. I would make this for dinner party guests or on a weeknight.
I was a bit concerned about the cider vinegar as I thought it might be too acidic but it was just fine and it settled in nicely with butter and tarragon. I served this beautifully fragrant chicken with roasted asparagus and rice pilaf. Lovely.
This recipe for pan roasted chicken parts with vinegar tarragon sauce produces very succulent chicken with a wonderfully unique sauce—the tarragon really makes it, in my opinion, as it rounds out the sharp vinegar and shallot combination beautifully and makes me want to experiment more with tarragon in general (it is one of my less often used herbs by far).
I sprinkled some extra salt directly over the chicken at service, as well as the lovely yellow tarragon flowers that happened to come with the bundle of herbs I bought for this recipe. I served it with a shaved Brussels sprouts and beet salad on the side.
My oven door decided to break off the hinge right as the timer went off for the chicken, and although this was far from ideal (in fact, it was quite anger inducing), I was able to regain composure upon finishing off the sauce and tasting it with the chicken.
I ripped through my first piece like a cavewoman, dipped it right into the sauce in the cast-iron skillet, and my anger subsided into a moment of joy. The oven may have been on my shit list tonight, but this delicious pan roasted chicken parts with vinegar tarragon sauce recipe is now on my list of rotating go-to meals to make. The chicken was juicy, the skin crispy and the sauce addicting. I love how tangy it is and it went surprisingly well with the red curry risotto I made earlier, too.
I will definitely be making this again, as soon as my oven door can close properly.
Recently I made a test recipe that featured fresh tarragon, so I was interested in this recipe as tarragon was (again) the leading star. The other star is cider vinegar, it works really well with the tarragon. I don't think the recipe would work well using another vinegar. Cider vinegar is a staple in this household, being used in salad dressing and even pastry. It adds a great depth of flavor. If you don’t have it in your pantry, pick some up the next time you are shopping.
This recipe easily comes together. I made it with bone-in chicken breasts, but I think I’d prefer it with bone-in chicken thighs. This recipe for pan roasted chicken parts with vinegar tarragon sauce can be served with any number of things. I made mashed potatoes and I heated up some frozen peas. Everything worked well together and made for a really tasty meal.
I love a fresh take on an old standby and that's exactly what this recipe is. Roast chicken thighs (or legs, or any bone in- skin on cut) couldn't be more week night friendly and this pan sauce is a very manageable extra to take them from box standard to special.
I was a little concerned when tasting the pan sauce as it was very sharp on its own so I held back a little bit when spooning over the chicken. There was no need to hold back! Paired with the very rich dark meat, it was a perfect accompaniment.
This was my kind of weeknight chicken dinner—simple ingredients, straightforward cooking method, and superb results. That said, why save this for purely weeknights? The fragrant addition of tarragon in the luxurious sauce easily makes this the perfect dish for impressing at a gathering as well. My only suggestion would be to double the ingredients for the sauce it was so tasty but for this amount of chicken, I think the sauce was stretched a bit too thin. And my cooking times were a bit longer than stated.
That said, I had some homemade chicken stock in the fridge already so that is what I used. I used an organic unfiltered honey and for the chicken, I used 3 lbs. of bone-in, skin-on chicken thighs (this was 8 medium-sized thighs). I cooked my thighs skin-side down for 10 minutes over medium-high heat which resulted in a lovely browned skin. At this heat, the shallots and garlic were fragrant after 30 seconds, but once I moved the chicken and sauce to the oven my chicken took 18 minutes in the hot 450°F oven to reach 175°F internally. I seasoned the sauce with 1/2 teaspoon of salt and 3 good grindings of black pepper.
I served this with a homemade macaroni and cheese and some roasted broccoli with mushrooms and lemon. Overall a very memorable chicken dish—and we can't wait to enjoy the leftovers again tonight.
I used two sheet pans for chicken thighs with baby Yukons, fennel wedges, carrots, and I had a leek in the vegetable drawer so I chopped it up and scattered it around the pans. I didn't pan sear the chicken, I simply made a sheet pan dinner with double the amount of cornstarch/stock mixture.
I didn't have any honey so I used maple syrup. Roasted in a 375°F oven for 50 minutes, the chicken was crunchy and golden and the veggies were perfect the leek was deliciously caramelized on the edges. The sauce became almost syrupy on the pans (I'll use more stock and vinegar next time) so I just scattered the tarragon over everything and gave it all a gentle toss. The vinegar gave a subtle zing to the flavors. This is an easy and delicious sheet pan dinner that I will make again.
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- Nutritional Sample Size based on three servings
- Calories (kcal) : 410
- Fat Calories (kcal): 210
- Fat (g): 24
- Saturated Fat (g): 9
- Polyunsaturated Fat (g): 2
- Monounsaturated Fat (g): 12
- Cholesterol (mg): 115
- Sodium (mg): 560
- Carbohydrates (g): 6
- Fiber (g): 0
- Protein (g): 31
- Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces season generously with salt and pepper.
- In a 10-inch straight-sided sauté pan, heat the oil over medium-high heat until it shimmers. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer to a plate repeat with the remaining chicken. Cover with foil to keep warm.
A zingy-crisp white wine with herbal notes will match the tarragon in this dish. A Sauvignon Blanc from New Zealand would be delicious. —Tim Gaiser