Natalie’s Tarragon Chicken

Written By: KPN - Mar• 11•14
Serves 4
Prep time 20 minutes
Cook time 45 minutes
Total time 1 hours, 5 minutes
Meal type Main Dish
By author Natalie's Kitchen - Step By Step


  • 4 tablespoons butter
  • 2 tablespoons oil
  • 4 medium chicken thighs
  • 1 medium onion (sliced)
  • 1 sprig tarragon (plus extra for garnish)
  • 2 cups chicken broth
  • 1 1/2 cup riesling
  • 1 tablespoon tarragon garlic compound butter (½ Tbs chopped tarragon, 1 Tbs butter, 1 minced clove garlic- blended)


For more of Natalie's recipes, visit  Natalie's Kitchen - Step By Step



Step 1
Add Butter and Oil to a large fry pan over medium heat
Step 2
Add Chicken Thighs, skin side down, and brown about 5 - 7 minutes
Step 3
Turn Chicken Thighs over and cook for 10 minutes
Step 4
Remove Chicken to a plate and discard any excess oil. Add 2 Tbs Butter and melt
Step 5
Add sliced Onion and saute. Scrape bottom of the pan to release the fond - (fond is the browned bits at the bottom of the pan left from the chicken) - fond is flavor!
Step 6
Remove Onions and set aside. Add Chicken Stock to pan
Step 7
Add sprig of Tarragon and put a lid on the pan. Braise in pan for 20 minutes
Step 8
Pour a glass of wine... One for you and one for the pan!
Never cook with a wine you wouldn't drink!!!

I usually get an Alsacian Riesling for this dish, but the store I went to didn't have any. It's fine, because the Riesling from the Mosel Valley, just across the river in Germany, makes a fine substitute.

Step 9
After 20 minutes, add Riesling. Return the lid to the pan and cook 5 minutes.
Step 10
Add the Onions and stir. Reduce the heat to medium low, replace the lid and cook until ready to serve. No longer than 20 min.
Step 11
Remove from heat and add Tarragon Garlic Compound Butter. Stir to incorporate and create a pan sauce
Taste for seasoning and adjust as necessary... I find I usually need to add salt at this time.
Step 12
Serve with Spaetzle and French Beans and a crusty Baguette to soak up all that wonderful pan sauce!

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