Très Rapide French Summer Tarragon Chicken

The first time I tasted tarragon chicken, I was perched on a wobbly stool in a tiny Parisian bistro, the afternoon sun dappling through the lace curtains. The air hummed with the murmur of French conversations and the clatter of cutlery. I wasn’t quite sure what to order, so I relied on the waiter’s recommendation, and moments later, a simple plate of golden chicken, bathed in a creamy, fragrant sauce, arrived. One bite, and I was hooked. The delicate anise notes of the tarragon, the rich crème fraîche, the bright splash of lemon—it was summer on a plate, and this Très Rapide version brings me right back!

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Total Time: 13 minutes
• Servings: 1
• Dietary Type: High-Protein

Ingredients

• 1 teaspoon butter
• ½ teaspoon nut oil, such as walnut oil
• 1 chicken breast, boned (with skin or skinless)
• 1 tablespoon chopped fresh tarragon leaves
• Crème fraiche, to taste
• Lemon juice, to taste
• Salt & freshly ground black pepper
• Fresh tarragon leaves (to garnish)

Equipment Needed

• Small skillet or frying pan
• Cutting board
• Sharp knife

Instructions

1. Begin by preparing your chicken. On a clean cutting board, cut your chicken breast into smallish pieces. I prefer to cut them into “fingers” about ½ inch wide and 3 inches long. However, you can also dice the chicken into cubes if you prefer a smaller, more uniform size.
2. Place your skillet over medium-high heat. Add the butter and nut oil (walnut oil is wonderful here, but you can also use avocado oil or even a good quality olive oil). Allow the butter to melt and the oil to heat until the mixture is sizzling gently, but not browning.
3. Immediately add the chopped fresh tarragon to the pan, allowing it to bloom in the hot fat for just a few seconds, releasing its aromatic oils.
4. Add the chicken pieces to the pan immediately after the tarragon. If using chicken with skin, place it skin-side down first. Cook the chicken for 3 to 4 minutes, until it becomes sticky and develops a nice caramel colour. The butter will likely brown during this process, which is desirable as long as it doesn’t burn.
5. Turn the chicken over and cook for another 1 to 2 minutes, until it is cooked through. Use a thermometer to ensure the internal temperature is 165°F (74°C) in the thickest part of the chicken.
6. Now, reduce the heat to low. Add the crème fraiche to your liking. I typically use about 2 tablespoons for this single serving, but you can add more for a creamier sauce.
7. Allow the crème fraiche to bubble gently for about 2 minutes, stirring occasionally to incorporate it with the browned butter and tarragon.
8. Add lemon juice to taste. Start with a squeeze from a lemon wedge, then taste and adjust as needed. The lemon juice will brighten the sauce and cut through the richness of the crème fraiche.
9. Season with salt and freshly ground black pepper to taste. Adjust the consistency of the sauce as desired. If you want it creamier, add a little more crème fraiche or a splash of chicken broth.
10. Serve immediately. Garnish with fresh tarragon leaves scattered over the top. A simple side salad with French dressing makes a perfect accompaniment. Bon appétit!

Expert Tips & Tricks

• Don’t overcrowd the pan: Cook the chicken in batches if necessary to ensure proper browning. Overcrowding will steam the chicken instead of searing it.
• Use fresh tarragon: While dried tarragon can be used in a pinch, fresh tarragon provides a much brighter and more pronounced flavour. If you must use dried, use about 1 teaspoon.
• Control the heat: Keep a close eye on the heat during cooking, especially when browning the butter. Burnt butter will impart a bitter taste to the dish.
• Deglaze the pan: For extra flavour, deglaze the pan with a splash of white wine or chicken broth after cooking the chicken. Scrape up any browned bits from the bottom of the pan to incorporate them into the sauce.
• Skin on vs. skinless: While skinless chicken breast is healthier, chicken cooked with the skin on will be more flavourful and juicy. Remove the skin after cooking if desired.
• Pound the chicken: For even quicker cooking, pound the chicken breast to an even thickness before cutting it into pieces. This will ensure that it cooks uniformly.

Serving & Storage Suggestions

Serve the Très Rapide French Summer Tarragon Chicken immediately after cooking for the best flavour and texture. The warm, creamy sauce is best enjoyed fresh.

If you have any leftovers, store them in an airtight container in the refrigerator. The chicken will last for up to 3 days. To reheat, gently warm the chicken in a skillet over low heat, adding a splash of chicken broth or crème fraiche to prevent it from drying out. You can also reheat it in the microwave, but be careful not to overcook it, as this can make the chicken tough.

I don’t recommend freezing this dish, as the crème fraiche sauce may separate and become grainy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	283 kcal	N/A
Total Fat	17.2 g	26%
Saturated Fat	6.3 g	31%
Cholesterol	102.9 mg	34%
Sodium	124.8 mg	5%
Total Carbohydrate	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	30.3 g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Dairy-Free: Substitute the crème fraiche with full-fat coconut cream for a dairy-free version.
• Herb Variations: While tarragon is the star of the show, you can experiment with other herbs such as chives, parsley, or thyme.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a touch of heat.
• Wine Sauce: Replace some of the crème fraiche with dry white wine for a lighter, more nuanced flavour.
• Mushroom Addition: Sauté sliced mushrooms with the tarragon before adding the chicken for an earthy flavour.

FAQs (Frequently Asked Questions)

Q: Can I use dried tarragon instead of fresh?
A: While fresh tarragon is highly recommended for its vibrant flavour, you can substitute with dried tarragon. Use about 1 teaspoon of dried tarragon for every tablespoon of fresh tarragon.

Q: Can I make this ahead of time?
A: While best enjoyed fresh, you can prepare the chicken and sauce ahead of time and store them separately in the refrigerator. Reheat gently before serving.

Q: What is crème fraiche?
A: Crème fraiche is a thick, slightly tangy cream that is similar to sour cream but with a richer flavour. It’s readily available in most supermarkets.

Q: Can I use chicken thighs instead of chicken breast?
A: Yes, you can use boneless, skinless chicken thighs. They will take slightly longer to cook than chicken breast.

Q: What side dishes pair well with this chicken?
A: This chicken is delicious with a simple green salad, roasted vegetables, rice, or crusty bread for soaking up the sauce.

Final Thoughts

This Très Rapide French Summer Tarragon Chicken is a testament to the fact that delicious, restaurant-quality food doesn’t have to be complicated or time-consuming. With just a handful of ingredients and a few simple steps, you can create a dish that is bursting with flavour and evokes the charm of a Parisian bistro. So, gather your ingredients, fire up your skillet, and prepare to be transported to a sunny summer afternoon with every bite. And please, let me know what you think! I’d love to hear about your experience and any variations you might try. Perhaps a glass of crisp Sancerre would be the perfect accompaniment? Bon appétit!