Poulet à l'Estragon Provençal
A fragrant and tender chicken dish from Provence, featuring chicken pieces slow-cooked with white wine, tomatoes, olives, and a generous amount of fresh tarragon. This recipe captures the essence of Provençal herbs and flavors.
🧂 Ingredients
- 1.2 kg Chicken pieces (thighs and drumsticks)
- 3 tbsp Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 200 ml Dry white wine
- 400 g can Diced tomatoes
- 100 g Kalamata olives, pitted
- 4 tbsp Fresh tarragon leaves, chopped
- 150 ml Chicken broth
- to taste Salt
- to taste Black pepper
- a few Fresh tarragon sprigs, for garnish
👨🍳 Instructions
- 1
Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
💡 Tip: Drying the chicken ensures a better sear. - 2
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the chicken pieces on all sides until golden brown. Remove the chicken from the pan and set aside.
💡 Tip: Don't overcrowd the pan; sear chicken in batches if necessary. - 3
Add the chopped onion to the same pan and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Tip: Scrape up any browned bits from the bottom of the pan for extra flavor. - 4
Pour in the white wine and deglaze the pan, scraping up any browned bits. Let the wine simmer and reduce by half, about 3-4 minutes.
💡 Tip: Reducing the wine concentrates its flavor. - 5
Return the chicken to the pan. Add the diced tomatoes, Kalamata olives, chopped tarragon, and chicken broth. Stir to combine.
💡 Tip: Ensure the liquid comes about halfway up the sides of the chicken. - 6
Bring the mixture to a simmer, then reduce the heat to low, cover the pan, and cook for 30-35 minutes, or until the chicken is cooked through and tender.
💡 Tip: Cooking time may vary depending on the size of the chicken pieces. - 7
Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh tarragon sprigs before serving.
💡 Tip: Serve hot with crusty bread to soak up the delicious sauce, or with rice or potatoes.
💡 Pro Tips
- ✓For a more intense tarragon flavor, add a little more fresh tarragon towards the end of cooking.
- ✓If you don't have Kalamata olives, other brine-cured black olives can be used.
- ✓A pinch of red pepper flakes can be added for a hint of heat.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add some sliced bell peppers (red or yellow) along with the onions for added color and sweetness.
- A splash of Pernod or pastis can enhance the anise notes of the tarragon.
- For a richer sauce, stir in a tablespoon of butter at the end of cooking.