Tarragon Chicken with Leek Cream Sauce

Any chance I get to use my dutch oven is my favorite! This recipe is easy and quick with great ingredients. Tarragon is a delicious herb that I don't think gets enough use. It adds a nice light but present licorice flavor to anything you cook.

Tarragon Chicken with Leek Cream Sauce
Recipe adapted from Cooking with Sugar

6 chicken thighs
salt and pepper, to season the chicken
1/2 cup all-purpose flour
1/4 cup vegetable oil
2 leeks, washed and sliced into 1/2 inch pieces
1 red bell pepper, sliced
1 cup vegetable broth
1 cup white wine or sherry 
1 bouillon cube
2 tablespoons butter 
1 tablespoon tarragon, chopped {fresh or dried}
2 tablespoons parsley, chopped
1 cup heavy cream
2 cups frozen peas

  • Preheat the oven to 350 degrees.
  • Season the chicken thighs well on both sides with salt and pepper. Place the flour in a shallow dish and dredge the chicken in the flour lightly and place on a separate plate.
  • To a dutch oven add the oil and heat over medium-high heat. When the oil is hot but not smoking, add the chicken thighs a few at a time and brown well on both sides, about 5 minutes. Remove the chicken from the pan and set aside in another dish.
  • Add the leeks and pepper to the oil and cook, stirring to scrape up any browned bits at the bottom of the pan; cook for about 2 minutes. Then add the bouillon cube, wine and vegetable broth and cook for another 2 minutes. Add the butter and allow it to melt.
  • Place the chicken on top of the saue and top with the tarragon and parsley. Cover with the lid and place in the middle of the oven, bake for 20 minutes. Remove the lid and cook an additional 20 minutes.  
  • Take the dutch oven out of the oven and remove chicken. Place pan back on the stove over low heat. Add the heavy cream and allow sauce to simmer until it thickens. Add the frozen peas stir until they are coated with the sauce. Top with the chicken and garnish with fresh parsley.

I served this over rice and squeezed lemon over it to help bring out the flavors!



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