Chicken Tarragon is the perfect example of how a simple herb can make ordinary poultry taste gourmet, yet it is so easy to make in the clay cooker. The quick cream gravy lends an additional a touch elegance.
Plan ahead to soak the claypot at least 15 minutes and always begin with a cold oven. (You might like to read my article on Using a Clay Pot.) Romertopf® is a popular brand that has been a favorite for decades.
Don’t have a clay cooker? This recipe may also be cooked in a Dutch oven or heavy heat-proof covered casserole dish in a preheated 375 F. oven.
Chicken Tarragon Recipe
1 frying chicken (3 to 4 pounds), cut in half or quarters
1/2 cup chicken broth
Juice of 1 fresh lemon (about 2 Tablespoons)
1 Tablespoon tarragon vinegar (may substitute champagne vinegar or white wine vinegar)
1 teaspoon dried tarragon leaves
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Hungarian sweet paprika
2 shallots, finely chopped
2 cloves garlic, minced
1/2 cup heavy cream
1 Tablespoon all-purpose flour
Pre-soak both top and bottom of a large clay cooker in water for at least 15 minutes. Drain. Line with parchment paper for easier clean-up.
Arrange chicken, skin-side up, in the bottom of the clay cooker. Pour chicken broth down the side into the bottom. Whisk together the lemon juice and tarragon vinegar. Drizzle evenly over the chicken.
In a small bowl, stir together tarragon leaves, salt, pepper, and paprika.
Sprinkle mixture over chicken pieces. Top with shallots and garlic.
Cover the clay cooker with the lid and place into a cold oven. Turn on oven to 450 F. Bake about 1-1/4 hours, until chicken is lightly golden.
Remove chicken and cover to keep warm. Whisk flour into heavy cream. Pour juices from the bottom of the clay cooker into a small saucepan over medium heat. Whisk in heavy cream. Bring to a boil and cook until slightly thickened, stirring often. Serve gravy over chicken.
Yield: 4 servings
Chicken Tarragon Recipe Photo ©2019 Peggy Filippone