Chicken, fresh tarragon, cream, and white wine are no strangers to a French kitchen, and they all come together wonderfully in this classic French bistro dish. Known as “poulet à l’estragon,” French tarragon chicken is a simple, one-pan recipe that’s a little more impressive than your average chicken stew. 
With fresh tarragon season running from late spring to early autumn, this recipe is ideal for spring and summer menus, whether a weeknight dinner or a gathering.
The dish is the perfect combination of old-school comfort—with tender chicken in a rich, creamy sauce—and freshness—thanks to the assertive aromatics of tarragon. Chicken pieces are first browned and braised in white wine, a popular French cooking technique for tender, juicy results. Then, cream is added for extra richness….