Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken) Recipe -
Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken) Recipe
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Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)

Recipe by  

"A modern and light version of the traditional French Blanquette. Serve with rice."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 15 mins

    1 hr 45 mins


  1. Poke the whole clove into the onion, and place onion into a large soup pot. Stir in water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring the mixture to a boil over medium heat. Place the chicken pieces and carrots into the liquid, cover, and simmer for 20 minutes. Remove the chicken pieces to a bowl; strain the stock and reserve about 2 cups. Discard vegetables and herbs.
  2. Sprinkle the chicken pieces with flour. Melt butter in a large skillet over medium heat, and pan-fry the chicken until golden brown, about 5 minutes per side. Remove chicken pieces; place mushrooms into the skillet, and cook, stirring occasionally, until the mushrooms have just started to brown, about 10 minutes.
  3. Return chicken to skillet; pour in enough stock to barely cover the chicken and mushrooms (about 2 cups); cover and simmer for 20 minutes. Remove chicken and mushrooms to a serving dish. Boil the remaining liquid until reduced by half, stirring constantly, about 10 minutes.
  4. In a bowl, whisk together the egg yolk, lemon juice, and cream; remove the skillet from the heat, and gradually whisk the egg yolk mixture into the reduced stock until the sauce thickens. Whisk in tarragon. Serve sauce over the chicken and mushrooms.
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Reviews More Reviews

Most Helpful Positive Review
Feb 25, 2011

I would highly suggest you watch the webisode prior to making this recipe!!! This recipe for all it's effort, is delightful and if you have all of the ingredients at hand, is a breeze to make. I was able to find the crème fraiche, and HIGHLY recommend that you make every attempt to procur this, as it has a texture all of it's own. To try to use any other substitute will not be comparable. I would NOT suggest using whipping cream, as whipping cream doesn't have the same texture as crème fraiche, the closest -texture wise to crème fraiche is sour cream, but to get the taste of crème fraiche you'll want to mix sour cream AND whipping cream, I would suggest 2 Tablespoons of sour cream, and 1 Tablespoon heavy whipping cream. If you notice the webisode, she speaks of using chicken thighs - I don't pretend to know why, but imagine this would be due to the thigh having more fat thus it won't be dried out, like a breast would. This had GREAT plate appeal (see picture I submitted) and it tasted phenomenal!!!! Thank you Allrecipes for the webisode, and thank you contributor for having shared a delightful recipe!!!

Most Helpful Critical Review
Feb 07, 2011

This was a little too time intensive for a weeknight dinner but not impressive enough looking at the table to make for guests. It was a little bland, it needed something. But I liked the idea that I was cooking "French" food. :-) Thanks!

Feb 09, 2011

It's true that this is not a quick meal but totally worth the time if you want something special. It was AMAZING! I followed the recipe as written except used chicken breasts instead of a whole chicken. The single solitary little clove seemed silly until I tasted it and realized it is was a magical little clove that added serious depth to the flavors. Delicious! I saved the stock and made chicken noodle soup out of it which also was wonderful.

Jan 28, 2011

I can't pronounce the name correctly, but it is definitely delicious and worth making. I will definitely be adding this to my collection of favorite recipes. Thanks for sharing this with us! =)

Jan 27, 2011


Jan 31, 2011

2 stars is generous for this recipe. It lacked the wow factor that would make me want to take the time involved with this recipe to cook it again. I cooked it exactly as the recipe read exept I only used chicken breasts. While we ate it, all in the family thought it was bland, and dry without tons of the sauce poured over top. I even went the exrea mile to make creme frache as recommended in the video. Sorry, not my favorite. Maybe iI will check back to see what other suggestions people make.

Sep 17, 2011

I watched the video, and made the recipe with 2 breasts, 5 thighs, 2 drumsticks (all bone-in, skin on). I also used creme fraiche. I thought the dish was flavorful and quite good. When I make this dish again, I think I would only use the thighs, as that meat turned out the best. The breasts seemed a bit dry to me. Yes, it took some time to prepare, but I was very happy with the results.

Jun 08, 2011

As others have said, this is time consuming but totally worth it! I actually really enjoyed making this, all the steps, while many, were easy and there is plenty of time for wine in between steps! My family really enjoyed this and we felt very french while eating it! Tastes fresh and was great with broccoli and french bread ( or really flaky biscuts)!


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  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 7.9 g
  • 3%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 20.9 g
  • 32%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 17.5 g
  • 35%
  • Sodium
  • 123 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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