Casserole Poached Chicken W White Wine Tarragon Sauce Julia Ch
Elevate your dinner table with this elegant yet comforting Casserole Poached Chicken with White Wine Tarragon Sauce, inspired by Julia Child's timeless techniques. Tender chicken breasts are gently poached in a rich, velvety sauce made with dry white wine, chicken stock, and a touch of heavy cream. Aromatic shallots and fresh tarragon add layers of flavor, while a splash of lemon juice brightens the dish. Perfect for a special occasion or an elevated weeknight meal, this recipe combines classic French cooking methods with approachable ingredients. Serve with crusty bread, fluffy rice, or creamy potatoes to soak up every luscious drop of the sauce. This dinner-for-four masterpiece is ready in just one hour, making it as practical as it is indulgent.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 pieces Shallots (finely chopped)
- 1 cup Dry white wine
- 1 cup Chicken stock
- 2 tablespoons Fresh tarragon (chopped)
- 0.5 cup Heavy cream
- 1 tablespoon All-purpose flour
- 1 tablespoon Lemon juice
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large casserole or heavy-bottomed skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
Add the chicken breasts to the pan and sear them for 2-3 minutes on each side until lightly golden. Remove the chicken from the pan and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of butter. Stir in the finely chopped shallots and sauté until softened, about 2-3 minutes.
Sprinkle the flour over the shallots and stir to coat evenly. Cook for 1 minute to eliminate the raw flour taste.
Pour in the white wine, stirring well to deglaze the pan and scrape any browned bits off the bottom. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Add the chicken stock and half of the chopped tarragon. Stir well and bring the mixture to a gentle simmer.
Return the chicken breasts to the pan, ensuring they are partially submerged in the liquid. Cover the pan with a lid and simmer gently for 15-20 minutes, or until the chicken is cooked through and tender.
Once the chicken is cooked, remove it from the pan and set it aside, keeping it warm.
Add the heavy cream to the sauce and stir to combine. Let the mixture simmer for 3-4 minutes to thicken slightly.
Stir in the remaining tarragon and the lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.
Return the chicken breasts to the pan and spoon the sauce over them to coat.
Serve the chicken warm, garnished with fresh tarragon if desired, alongside rice, potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 3062 mg | 133% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 5.4 g | ||
| Protein | 232.5 g | 465% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 197 mg | 15% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2216 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
