Tarragon chicken (Poulet à l'estragon) from Food52

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Notes about this recipe

  • Eat Your Books

    Can substitute water for chicken stock.

  • Delys77 on September 24, 2025

    Had most of what we needed and some nice tarragon so made this for dinner tonight and it was a hit. I had no cream so subbed some milk and cream cheese. This worked well but watch the seasoning as the cheese is saltier than the cream. Also used a dry vermouth as there was no wine open. Lastly I went with about 1.5 cups stock. This was a lovely family meal with a green salad and a nice barley pilaf. Flavours were rich without being too heavy and the tarragon is always nice with chicken. Very easy for a weeknight.

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