Tarragon Chicken with Mushrooms
Browned chicken pieces simmered in white wine with sliced mushrooms and fresh tarragon. A rustic one-pan French dinner that fills your kitchen with the most intoxicating aroma.
YIELD
10 servingsPREP
10 minCOOK
35 minREADY
45 minSome recipes just smell like home, and this is one of them.
Chicken gets a golden sear in olive oil, then simmers low and slow in dry white wine while tarragon works its aromatic magic through every piece.
Buttery mushrooms go back in at the end so they stay plump and earthy instead of turning to mush.
It’s the kind of unfussy French-country cooking that pairs with crusty bread, a green salad, and the rest of that bottle of wine you opened for the sauce.
Kitchen Tips
- Pat the chicken dry before seasoning. Moisture on the surface steams instead of sears, and you want that deep golden crust.
- Don’t crowd the pan. Brown the chicken in batches if needed so each piece gets direct contact with the hot oil.
- Add mushrooms at the end as directed. They only need 5 minutes to warm through and soak up the wine sauce without getting waterlogged.
Ingredients
Directions
In large frying pan, melt butter over medium heat. Add mushrooms and cook about 5 minutes, until lightly brown.
Remove from pan and set aside.
Season chicken with salt and pepper. In a large frying pan, heat olive oil.
Add chicken and cook over medium heat until brown, about 5 minutes aside.
Drain off excess fat. Add wine and tarragon. Cover, reduce heat, and simmer 25 minutes.
Add reserved mushrooms and cook 5 minutes more.
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