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Meat, Northern, Eastern and Western France

Tarragon chicken with rice

Tarragon chicken with rice is a braised dish of chicken thighs in a white wine and cream sauce flavored with fresh tarragon. It serves 4, takes 50 minutes, and is easy to make, for about €3.30 per serving. The key is adding the tarragon right at the end, so it keeps all its flavor.

Tonight, sautéed chicken with fresh tarragon, in a creamy sauce that smells like spring, served over rice.

Tarragon chicken with rice
Total time
50 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Tarragon chicken with rice relies on a creamy sauce, lightly tangy from the white wine, where fresh tarragon adds a distinctive anise note. The chicken simmers gently in its own juices before joining the cream, resulting in tender meat that pairs beautifully with rice that soaks up the sauce.

It is a dish that appeals to both kids and adults, mild enough for sensitive palates, fragrant enough to stay interesting for grown ups. You can make it on a busy weeknight without stress, or serve it to guests on a Sunday, it always keeps that light spring feel.

The ingredients

4 people

Butcher

  • Boneless chicken thighs 800 g

Fruits and vegetables

  • Shallots 3
  • Fresh tarragon 1 tbsp

Pantry

  • Dry white wine 15 cl
  • Riceoften in the pantry 280 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 30 g

Allergens Lactose

The step by step recipe

  1. Cut the chicken into pieces and brown them in the butter over high heat. 10 min

    Don't stir too much, let them develop color.

  2. Add the chopped shallots, let them soften, then deglaze with the white wine. 4 min

    Scrape up the browned bits from the bottom of the pan.

  3. Cover and cook over low heat. 20 min

    Turn the chicken once for even cooking.

  4. Meanwhile, cook the rice in salted water, then drain it. 11 min

    Rinse it with hot water to remove excess starch.

  5. Add the cream and chopped tarragon to the pan, let it thicken for a minute, and serve over the rice. 2 min

    Taste the sauce, a little lemon juice gives it a nice lift.

Our tips to get it right

  • Pick tarragon that looks bright green and smells strong, wilted leaves have already lost much of their aroma.
  • Really brown the chicken before covering the pan, that step is what gives the whole sauce its flavor.
  • If your sauce looks too thin at the end, let it simmer uncovered for another minute before adding the tarragon.

The variations

  • Swap the chicken thighs for chicken breast cut into pieces, shortening the covered cooking time slightly.
  • For a vegetarian version, replace the chicken with button mushrooms and sliced leek whites, sautéed the same way.
  • For picky kids, serve the sauce with the tarragon chopped less finely, or use less of it, since the anise flavor can surprise younger palates.

What to serve it with

  • Plain white rice
  • A well dressed green salad
  • A glass of dry white wine

Storage

Tarragon chicken keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the rice, in a suitable container, for up to 2 months. Reheat it gently over low heat, adding a splash of cream if the sauce has thickened too much.

Questions about this dish

Can you use dried tarragon instead of fresh?

Yes, but use about half the amount, since dried tarragon has a more concentrated flavor. Still add it at the end of cooking to keep its aroma.

Can this dish be made ahead?

You can make the chicken in sauce the day before and reheat it gently the next day. Add the fresh tarragon only when serving, so it keeps its full flavor.

What kind of cream works best here?

Heavy cream works best because it creates a rich sauce that coats the chicken nicely. Regular heavy whipping cream can also work, the sauce will just be a bit lighter.

Can you replace the white wine?

You can use chicken broth with a splash of lemon juice to keep some acidity. The flavor will be a bit less complex but the dish still works well.

How long does it take to make a tarragon chicken with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a tarragon chicken with rice?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tarragon chicken with rice cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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