Comments on: Creamy French Chicken Tarragon (Poulet à l’Estragon)

By: Audrey

Audrey — Sat, 04 Apr 2026 05:59:55 +0000

In reply to Will. Very much appreciated, Will. I also recommend it to everyone :) But seriously, so glad you enjoyed it, it's a truly wonderful and comforting dish.

By: Will

Will — Sat, 04 Apr 2026 01:39:20 +0000

This is absolutely delicious. Would recommend to anyone as it is not super labor intensive and turns out beautifully.

By: Audrey

Audrey — Wed, 17 Dec 2025 07:13:07 +0000

In reply to Todd Morehart.

Thank you for the big smile this morning, Todd! Of all the wonderful dishes on the blog, this one really seems to draw the biggest reactions… And I have to assume it’s the introduction for many to the wonderful flavors of tarragon.

I absolutely love that you used some turkey legs for this dish, and I have to assue the cooking time has to increase quite a bit to accommodate the size difference. But clearly that extra time was well worth it. 🙂

I truly appreciate you reahcing out and leaving such a wonderful review. If I ever get my hands on some turkey legs, I know what I’m going to do!

By: Todd Morehart

Todd Morehart — Tue, 16 Dec 2025 21:18:37 +0000

Hello Audrey!
I have been using your recipes for several years now without once being disappointed! i have made this many times for many people and always get eyes rolling to the very back of the head! Your recipes are always fun to play with. this being no exception, hence my comment… So in mid December in quite frozen north central Pennsylvania I oddly found myself in the possession of 4 very fresh turkey thighs and a bunch of fresh tarragon (mine has been dead for weeks) so i thought why not!? I always double the white wine and add more cream plus a few other sins. For this I also deglazed with 3-4 oz of cognac. Sauted some mushrooms in a copious amount of butter and herbes de provence, added while the sauce was reducing a bit. Served over a wild rice blend.
AMAZING

By: Audrey

Audrey — Thu, 02 Oct 2025 05:41:35 +0000

In reply to Annie D. If taking to work, you can reheat it just fine in the microwave. Won't be perfect, but still very nice. I usually just reheat over low on the stovetop (lid on) until it's steaming and warmed though. Hope you enjoy it, Annie!

By: Annie D

Annie D — Wed, 01 Oct 2025 15:48:33 +0000

How do I reheat the next day please?
I’m using chicken breasts

By: Audrey

Audrey — Sun, 21 Sep 2025 06:47:28 +0000

In reply to Miguel.

What type of mustard were you thinking of, Miguel? The flavor is very unique and delicious as is, but if you really want to add mustard, I’d likely only go with a grainy one… Yellow mustard absolutely not, and dijon perhaps. I haven’t tried it with mustard and am not 100% sure it would work, but perhaps it’s something to add very close to the end, after tasting the sauce.

I hope you’ll enjoy either way!

By: Miguel

Miguel — Sat, 20 Sep 2025 22:58:13 +0000

Could I get away with adding a few teaspoons of mustard to this recipe?

By: Audrey

Audrey — Tue, 02 Sep 2025 14:45:08 +0000

In reply to Harry Cason. That sounds like a perfect meal, start to finish, Harry! So glad you enjoyed it :) Nothing like chicken on a Sunday!

By: Harry Cason

Harry Cason — Sun, 31 Aug 2025 14:04:00 +0000

Made it for Sunday lunch, superb recipe everyone enjoyed it tremendously, we finished up with French magic cake, another winner.