Skip to content

No. 249-250: An Ode to Estragon and Chicken Tarragon


estragon_french_tarragon.jpg Before your mind starts to wander to the widely debated female hormone that’s fluctuation can send us femmes d’un certain âge spiraling through rapid mood swings, drop the final “e” and add an “o” and you will realize my ode is to the terrific, tried and true French herb, tarragon, not the natural chemical so essential to the female of the species.

There are so many sensory delights at the French markets, and quite a few that I am completely nutty for, and estragon is certainly one of them. Prior to moving to France, I had rarely cooked with tarragon, and I had certainly never cooked or eaten fresh from the market or garden tarragon. Now I can’t seem to get through a day without it.

I throw it in so many different dishes, that the last time I served a couscous salad with chopped up green flecks, a guest asked what it was, and then another replied, “hmmm…tastes like Nancy, must be tarragon.”



Maybe too much of a good thing can be too much, but I am not quite ready to say that about my beloved estragon. I’m always looking for uses for my favorite window box friend.

To refresh you memory, tarragon is the herb known for its anise-like flavor and scent. Its longish, green leaves are slender and tender and heavenly scented. This delicate yet tasty herb is wonderful with eggs, salads, cheese, and fish and makes the elegant and mouth-watering Tarragon Chicken Fricassée my new favorite dish.

Lucky for all of us, my friend Marie-Françoise just taught me how to make this old-fashioned French recipe. Give it a go, you won’t be sorry.



Tarragon Chicken Fricassée (Serves 4)

From the kitchen of Marie-Françoise



6 large free-range chicken thighs (or legs)

4 shallots (or fresh spring onions), finely chopped

3.5 oz. almond powder

1.5 oz. butter, divided

1 Tbsp. l’huile d’arachide (peanut oil)

½-1 cup dry white wine

½ cube chicken bullion

5 oz. crème fraîche

2 bunches fresh tarragon, washed, spun, and finely chopped

salt and freshly ground pepper


  1. In a medium saucepan, heat half of the butter and oil. Add the chicken thighs and brown both sides until golden. Remove from the pan and rest on a plate. Discard the fat and wipe the pan clean.
  2. In the same pan, heat the remaining butter and oil over medium heat and add the finely chopped shallots. Cook for about 5 minutes, stirring often to avoid coloring. When soft and translucent, set aside.
  3. Return the chicken to the pan, add the wine, bullion cube, and shallots. Season with salt and freshly ground pepper and cook covered over low heat for 45 minutes. (You may have to add some water if the sauce looks too thick.)
  4. After 45 minutes, set the chicken aside on a warm plate. Sieve the sauce for a “cleaner” result, or for a true French bistro experience, do not sieve. If sieved, rewarm the sauce and add the almond powder. Cook for 2-3 minutes over medium heat. Add the crème fraîche at the last-minute and incorporate into to the sauce stirring constantly. Do not over cook. You don’t want the crème to “turn”.
  5. Add the chicken and the finely chopped tarragon. Serve immediately with white rice.


estragon: tarragon—and a few tips—smell your herbs before buying, they should have a clean, fresh scent, and keep it fresh for up to five days by wrapping it in a just damp paper towel and sealing it in a plastic.

femmes d’un certain âge: women of a certain/unknown age


8 Comments Post a comment
  1. Arachnid oil? I didn’t know that you could extract that from spiders !!

    May 18, 2014
    • Ha! Damn autocorrect. That’s one of the funniest i’ve come across lately. Thanks for pointing it out.

      l’huile d’arachide=Arachis oil=peanut oil…I definitely don’t want spider oil in anything I’m eating. 🙂

      May 19, 2014
  2. Merci – Looks delicious and easy to do!

    May 19, 2014
  3. Reblogged this on Ace Food and Health News 2014 and commented:
    #AceFoodNews – Nice Recipe #chefs-tips

    May 19, 2014
  4. Nancy – I love tarragon … I’m going to make tarragon aioli for tonight’s dinner – lobster! New England meets the la belle cusine. Take care – Susan

    May 19, 2014
    • That sound delicious. I’d love to cook lobster some time. I’m very good at eating it, but have never cooked it. I can make a good aioli, and now an even better on with tarragon. Thanks.

      May 19, 2014

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: