Burgundy & Tarragon Poached Chicken Breasts

Burgundy and tarragon poached chicken is the lean alternative to coq au vin, a French bistro classic stripped down to its essentials for a weeknight schedule. Boneless chicken breasts gently simmer in a bath of chicken broth and Burgundy wine perfumed with fresh tarragon, emerging moist and tender after 20 to 25 minutes.

The poaching liquid does double duty as the sauce. A cornstarch slurry thickens it into a glossy, lightly clinging gravy that pools beautifully over each breast and any starch on the plate (rice or mashed potatoes work especially well).

Use a non-aluminum pan as the directions specify. Aluminum reacts with the wine’s acids and gives the sauce a metallic taste, plus it can darken to an unappetizing gray.

Chef Tips

• Keep the heat low. Boiling toughens chicken breasts in a hurry, while a bare simmer keeps them juicy through the full cook time.
• Use a real Burgundy or Pinot Noir, not cooking wine. The flavor reduces and concentrates, so the wine you start with is the wine you taste in the sauce.
• Whisk the cornstarch with cold water before adding to the hot liquid. Dry cornstarch dumped in clumps into pasty lumps instantly.
• Adjust seasoning after thickening. The sauce’s flavor intensifies dramatically when reduced, so wait to add salt and pepper until the end.

Variations

• Swap tarragon for thyme or rosemary for a more rustic herbal note.
• Add sautéed mushrooms and pearl onions to the sauce in the last 10 minutes for full coq au vin energy.
• Finish with a tablespoon of cold butter swirled in off-heat for extra gloss and richness.