Petite Blanquette de Poulet à l'Estragon

Name: Petite Blanquette de Poulet à l'Estragon
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg pieces chicken thighs (bone-in, skinless); 2 tbsp unsalted butter; 1 cup chicken broth; 1/2 cup heavy cream; 2 tbsp all-purpose flour; 1 tbsp fresh tarragon (chopped); 1 tsp salt; 1/2 tsp black pepper; 2 medium carrots (sliced); 1 medium onion (chopped); 2 stalks celery (sliced)

80 min 4 servings Medium

All Recipes

A creamy, comforting French tarragon chicken dish perfect for a cozy dinner.

Prep

20 min

Cook

60 min

Total

80 min

Servings

Difficulty

Medium

Petite Blanquette de Poulet à l'Estragon is a classic French dish that brings elegance and comfort to your dining table. This recipe features tender chicken pieces simmered in a creamy, aromatic sauce infused with the distinctive flavour of tarragon. This version of the dish is perfect for those who appreciate the subtle yet sophisticated taste of French cuisine. The addition of fresh vegetables and herbs elevates the dish, making it a wholesome and satisfying meal. Whether you're a seasoned cook or a novice in the kitchen, this recipe is accessible and rewarding, offering a taste of France with every bite.

Instructions

Prepare the chicken

Season the chicken thighs with salt and pepper.

Pro tip: Ensure the chicken is at room temperature before cooking.

Brown the chicken

In a large skillet, melt butter over medium-high heat. Brown the chicken on both sides, about 5 minutes per side. Remove and set aside.

Pro tip: Do not overcrowd the pan; brown in batches if necessary.

Cook the vegetables

In the same skillet, add carrots, onion, and celery. Cook until the onion is translucent, about 5 minutes.

Pro tip: Stir occasionally to prevent burning.

Make the sauce

Sprinkle flour over the vegetables and stir. Gradually add chicken broth, stirring constantly, until the sauce thickens.

Pro tip: Ensure there are no lumps in the sauce.

Simmer the chicken

Return the chicken to the skillet. Cover and simmer on low heat for 30 minutes, or until the chicken is cooked through.

Pro tip: The chicken should be tender and the juices run clear.

Finish the dish

Stir in the cream and tarragon. Cook for another 5 minutes until heated through.

Pro tip: Adjust seasoning with additional salt and pepper if needed.

💡

Tips & Tricks

Use fresh tarragon for the best flavour.
Cook the chicken until it's tender and juicy.
Pair with a crisp white wine for a complete meal.

Frequently Asked Questions

What is Petite Blanquette de Poulet à l'Estragon?

It's a French dish featuring chicken in a creamy tarragon sauce.

How many calories are in Petite Blanquette de Poulet à l'Estragon?

Each serving contains approximately 430 calories.

Can I use dried tarragon instead of fresh?

Yes, but the flavour will be more muted; use one-third the amount.

How long can I store leftovers?

Store in the refrigerator for up to 3 days.

What can I serve with this dish?

Serve with mashed potatoes, rice, or a crusty baguette.

Serving Suggestions

Serve your Petite Blanquette de Poulet à l'Estragon with a side of buttery mashed potatoes or crusty baguette slices to soak up the delicious sauce. A crisp green salad or steamed asparagus would also complement the rich flavours beautifully. This dish can be made ahead and stored in the refrigerator for up to 3 days. Simply reheat gently on the stove, adding a splash of cream if needed to restore its creamy texture.

Nutrition per serving

430

Calories

32g

Protein

28g

Fat

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