Creamy Chicken with Tarragon

Name: Creamy Chicken with Tarragon
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 8 Portionen
Ingredients: 1 clove whole clove; 1 piece whole onion; 6 cups water; 7 fluid ounces white wine; 1 stalk celery, cut into chunks; 1 clove garlic; 1 sprig fresh thyme; 1 sprig fresh parsley; salt; ground black pepper; 3 pound whole chicken, cut into 8 pieces; 2 piece carrots, cut into chunks; 2 tablespoons all-purpose flour; 2.5 ounces unsalted butter; 4.5 ounces fresh mushrooms, trimmed and halved; 3 tablespoons heavy cream; 1 piece lemon, juiced; 1 piece egg yolk; 1 sprig fresh tarragon leaves, finely chopped

Casserole

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This creamy chicken dish with tarragon is a delightful and comforting meal, perfect for a special occasion or a cozy family dinner. The chicken is simmered in a flavorful broth with aromatic vegetables, then finished with a rich cream sauce infused with fresh tarragon and a hint of lemon. I love how the tarragon elevates the dish with its subtle anise flavor. It's a dish that can be prepared ahead of time, making it ideal for entertaining. Serve it with rice or crusty bread to soak up the delicious sauce. It's a guaranteed crowd-pleaser!

Ingredients (19 ingredients)

1 clove whole clove
1 piece whole onion
6 cups water
7 fluid ounces white wine
1 stalk celery, cut into chunks
1 clove garlic
1 sprig fresh thyme
1 sprig fresh parsley
salt
ground black pepper
3 pound whole chicken, cut into 8 pieces
2 piece carrots, cut into chunks
2 tablespoons all-purpose flour
2.5 ounces unsalted butter
4.5 ounces fresh mushrooms, trimmed and halved
3 tablespoons heavy cream
1 piece lemon, juiced
1 piece egg yolk
1 sprig fresh tarragon leaves, finely chopped

Preparation (9 steps)

Prepare the Aromatic Broth

Thermomix® Setting

20 min/212°F/Speed 1 100

Place 1 whole clove and 1 whole onion into the mixing bowl. Add 6 cups water, 7 fluid ounces white wine, 1 stalk celery (cut into chunks), 1 clove garlic, 1 sprig fresh thyme, 1 sprig fresh parsley, salt, and ground black pepper to taste. Cook for 20 Min./100°C/Stufe 1.

1200

Strain the Broth

Strain the broth through a fine-mesh sieve into a bowl. Reserve about 2 cups of the broth and discard the vegetables and herbs. Set aside.

Coat the Chicken

Sprinkle the 8 pieces of chicken with 2 tablespoons all-purpose flour. Ensure each piece is evenly coated.

Sear the Chicken

Melt 2 ½ ounces unsalted butter in a large skillet over medium heat. Add the chicken pieces and cook until golden brown, about 5 minutes per side. Transfer the chicken to a plate and set aside.

Sauté the Mushrooms

Add 4 ½ ounces fresh mushrooms (trimmed and halved) to the skillet and cook, stirring occasionally, until just starting to brown, about 10 minutes. Transfer the mushrooms to the plate with the chicken.

Simmer Chicken and Mushrooms

Return the chicken and mushrooms to the skillet. Pour in enough reserved stock to barely cover the chicken and mushrooms (about 2 cups). Cover the skillet and simmer for 20 minutes.

Transfer and Reduce Sauce

Transfer the chicken and mushrooms to a serving dish. Boil the remaining liquid in the skillet until reduced by half, stirring constantly, about 10 minutes.