Poulette à la Crème with Tarragon

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Poulette à la Crème with Tarragon

“Poulette à la Crème with Tarragon” is a classic French dish rooted in the traditional cuisine bourgeoise—the refined, home-style cooking of France’s middle class that blossomed in the 19th century. Its name and ingredients reflect a harmony of regional French influences, particularly from Burgundy and northern France, where cream-based sauces are beloved.

 Origin and History

  • “Poulette”refers to a young hen or chicken, but in classical French cuisine, it also implies a white wine and mushroom sauceenriched with cream and egg yolks—a variation of the famous sauce poulette.
  • “À la crème”means the dish is finished with cream, typical of northern and eastern French provinces like Normandy, Alsace, and Burgundy, where dairy is plentiful.
  • Tarragon, or estragonin French, is a key herb in French haute cuisine, especially popular in sauces like Béarnaise. Its subtle anise flavor adds depth to creamy chicken dishes and has long been used in classic French herb blends, like fines herbes.

 Culinary Roots

  • The combination of poulet (chicken), mushrooms, white wine, cream, and tarragonlikely emerged from Burgundyor the Parisian culinary scene in the late 19th to early 20th century. It reflects the evolution of rustic farmhouse cooking into refined, plated fare for the urban table.
  • The dish mirrors the ethos of Escoffier-style French cuisine: careful layering of flavors, classical sauces, and seasonal herbs.

 Signature Elements:

  • Pan-seared or braised chicken
  • Shallotsand white mushrooms
  • Dry white wine
  • Heavy creamand often a liaison of egg yolks
  • A flourish of fresh tarragonat the end

 Summary

Poulette à la Crème with Tarragon is a classic French dish that blends rustic poultry traditions with elegant Parisian sauce-making. While there’s no single town or chef tied to its origin, it stands as a hallmark of traditional French home cooking, refined for bistros and Sunday family dinners alike.

Serves: 4 | Prep time: 15 min | Cook time: 45 min

Ingredients:

  • 4 bone-in, skin-on chicken thighs(or mix of thighs and drumsticks)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 cup dry white wine(e.g. Sauvignon Blanc)
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 2 tsp Dijon mustard
  • 1 tbsp fresh tarragon, chopped (or 1 tsp dried)
  • Sea salt and black pepper, to taste
  • Optional:1 tsp lemon juice for brightness

Instructions:

  1. Brown the Chicken:
    • Season chicken with sea salt and pepper.
    • In a large skillet or Dutch oven, heat butter and olive oil over medium-high heat.
    • Sear the chicken skin-side down until golden brown (about 5 minutes), then flip and sear the other side (3–4 minutes). Remove and set aside.
  2. Sauté Aromatics:
    • In the same pan, reduce heat to medium.
    • Add shallots and garlic. Sauté for 2 minutes, scraping up browned bits.
  3. Deglaze & Simmer:
    • Pour in the white wine. Simmer 3–4 minutes until reduced by half.
    • Add chicken stock and bring to a gentle boil.
  4. Return Chicken & Simmer:
    • Nestle chicken into the pan. Reduce heat to low, cover, and simmer 25–30 minutes until chicken is cooked through and tender.
  5. Finish the Sauce:
    • Remove chicken to a plate and keep warm.
    • Stir in cream, mustard, and chopped tarragon. Simmer uncovered 5–7 minutes until slightly thickened.
    • Taste and adjust seasoning. Add lemon juice if desired.
  6. Serve:
    • Return chicken to the sauce or spoon sauce over plated chicken.
    • Garnish with extra tarragon.

 Serving Suggestions:

  • Serve with buttered egg noodles, steamed rice, or crusty French bread.
  • Pair with a dry white wine like Chardonnay or Viognier.

Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good chicken page. 

Poulette a la Creme with Taragon