Creamy Tarragon Chicken

Recipe Date: October 20, 2021
Serving Size: 6
Difficulty: Easy
Measurements: Imperial (US)

This creamy, one pan dish is hearty and pairs beautifully with our Marsanne | Roussanne Rhône-style blend.


  • 6 large chicken thighs – approximately 3 pounds
  • Salt and pepper
  • 2 T unsalted butter
  • 2 T olive oil
  • 2 shallots, finely diced
  • 2 garlic cloves, minced
  • 2 T chopped tarragon, plus whole leaves for garnish
  • 1/2 cup Marsanne | Roussanne wine
  • 1 cup chicken stock
  • 3/4 cup crème fraîche
  • 1 T Dijon mustard
  • 1/2 lemon, zest and juice


Season the chicken generously with salt and pepper. Set aside for 30 minutes at room temperature. Heat olive oil in large skillet over medium-high heat and then add butter into the pan until melted and begins to foam. Add chicken and brown on both sides, about 7 minutes. Remove chicken from pan and set aside.

Add shallots to pan until begin to soften, then add garlic so as not to burn. Add wine and reduce to ¼ cup. Add stock and bring to a boil. Stir in crème fraiche and simmer for 2-3 minutes. Stir in Dijon, chopped tarragon, lemon zest and juice. Return chicken to pan and coat with sauce.  Garnish with tarragon leaves and serve.

Pair with Bartholomew Estate Marsanne | Roussanne