Daniel Boulud’s One-Pan Poulet à l’Estragon Copycat Recipe
Poulet à l’Estragon, or Chicken with Tarragon, is a dish that combines tender, braised chicken with fresh herbs and a rich, flavorful sauce. This recipe, perfected by famed chef Daniel Boulud, uses farm-raised chicken, shallots, tomatoes, and pearl onions, simmered in a savory, tangy tarragon vinegar sauce. It’s a dish that’s both comforting and sophisticated, perfect for a special dinner or a luxurious family meal. Paired with the right wine, this dish will transport your taste buds straight to France.
Why Everyone Will Love This Recipe
Daniel Boulud’s Poulet à l’Estragon is the epitome of French comfort food with an elegant twist. The tender chicken is infused with the subtle, earthy flavor of fresh tarragon, and the richness of the sauce made with chicken stock and tarragon vinegar adds a perfect balance of tangy and savory. The tomatoes and pearl onions bring a gentle sweetness, while the shallots melt into the sauce, creating layers of flavor. The one-pan method makes it easy to prepare, while the dish’s depth of flavor ensures it will be a memorable meal.
What Is Poulet à l’Estragon?
Poulet à l’Estragon is a traditional French dish where chicken is braised in a flavorful sauce made with fresh tarragon, shallots, tomatoes, and pearl onions. The tarragon vinegar adds a delightful tang, while the richness of the chicken stock creates a luxurious, velvety sauce. The chicken is simmered gently until tender and infused with the herbs and sauce, resulting in a dish that’s both aromatic and flavorful. This is a dish that celebrates the balance of simplicity and complexity, making it a perfect centerpiece for any dinner table.
Cooking Tips
- Score the tomatoes properly: Make sure you score the tomatoes with an X on the bottoms before boiling. This will help with peeling and make the process much easier.
- Searing the chicken: Don’t rush the searing process. Let the chicken develop a golden-brown crust on both sides before removing it from the pan. This caramelization adds flavor to the sauce.
- Use fresh tarragon: Fresh tarragon is key to this dish’s success. Its anise-like flavor pairs beautifully with the richness of the chicken and sauce.
- Don’t skip the vinegar: The tarragon vinegar adds acidity that balances out the richness of the chicken and makes the sauce pop. Don’t be tempted to skip this step.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, Poulet à l’Estragon can be made ahead and stored in the refrigerator for up to 2 days. The flavors will continue to develop as it sits. Reheat gently on the stove over low heat when you’re ready to serve.
Can I use bone-in chicken pieces?
Yes, bone-in chicken pieces such as thighs or drumsticks would work beautifully in this dish. Just be sure to adjust the cooking time slightly as bone-in chicken may take a bit longer to cook through.
Can I substitute the tarragon vinegar with another vinegar?
While tarragon vinegar is the best choice for this dish, you can substitute it with white wine vinegar or apple cider vinegar in a pinch. However, the unique flavor of tarragon vinegar is a key element in this recipe.
How do I know when the chicken is cooked through?
The chicken should be cooked through when it reaches an internal temperature of 165°F. You can also check by cutting into the thickest part of the chicken—if the juices run clear and the meat is no longer pink, it’s done.
What can I serve with this dish?
This dish pairs beautifully with simple sides like mashed potatoes, roasted vegetables, or a crusty French baguette to soak up the sauce. You can also serve it with rice or a green salad.
How to Store
If you have leftovers, allow the dish to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 2 days. Reheat gently on the stove over low heat.
How to Freeze
To freeze, allow the chicken and sauce to cool completely. Place it in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove. Keep in mind that the texture of the tomatoes and onions may change slightly after freezing.
Ingredients
- Salt, to taste
- 15 golf ball-sized tomatoes, peeled
- 1 tablespoon (14g) butter
- 2 tablespoons (30ml) olive oil
- 2 farm-raised chickens (2–3 pounds each), each cut into 9 pieces
- Freshly ground white pepper, to taste
- 4 large shallots, sliced
- 10 ounces pearl onions, peeled
- 2 tablespoons (32g) tomato paste
- 3 tablespoons (24g) flour
- ½ cup (120ml) tarragon vinegar
- 2 cups (490ml) chicken stock
- ½ bunch fresh tarragon
Step-by-Step Instructions
- Prepare the tomatoes: Bring a large pot of salted water to a boil. Score an X on the bottoms of the tomatoes, then add them to the boiling water. After 5 seconds, transfer the tomatoes to an ice bath and peel them under cold running water. Set aside.
- Sear the chicken: In a 5-quart (4.7L) braising pan, heat the butter and olive oil over medium-high heat. Season the chicken with salt and white pepper, then add to the pan skin-side down. Sear until golden brown on both sides, about 10 minutes. Remove the chicken from the pan and set aside.
- Cook the shallots and onions: In the same pan, reduce heat to medium and add the sliced shallots and pearl onions. Cook until the shallots are soft, about 5 minutes. Add the tomato paste and flour, and stir for 1 minute.
- Simmer the sauce: Add the tarragon vinegar and bring the mixture to a simmer. Stir in the chicken stock, scraping the bottom of the pan to release any browned bits. Return the chicken to the pan along with half of the peeled tomatoes and fresh tarragon. Cover and simmer for 10 minutes.
- Add the remaining tomatoes: Stir in the remaining tomatoes and cover the pan again. Simmer for another 20 minutes, or until the chicken is cooked through.
- Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the chicken with the rich, flavorful sauce and enjoy!
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