Le Creuset French Style Roast Chicken with Tarragon Cream Sauce
Experience the ultimate comfort food with this **Le Creuset French-Style Roast Chicken with Tarragon Cream Sauce**, a dish that combines rustic elegance with bold, aromatic flavors. Perfectly roasted in a Le Creuset Dutch Oven, the chicken is infused with a rich herb butter featuring fresh tarragon, thyme, garlic, and lemon, creating a tender and juicy centerpiece with irresistibly crispy skin. Paired with a luxurious tarragon cream sauce made from pan drippings, dry white wine, and a touch of heavy cream, this recipe brings out the essence of French-inspired cuisine. Easy enough for a cozy weekend dinner yet refined enough for entertaining, this one-pot masterpiece is a feast for both the eyes and the taste buds. Serve it with crusty bread or creamy mashed potatoes to soak up every last drop of sauce.
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Recipe Information
Ingredients
- 1 about 4-5 pounds whole chicken
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh tarragon, chopped
- 4 fresh thyme, sprigs
- 1 lemon, cut into quarters
- 1 yellow onion, quartered
- 1 cup chicken stock
- 0.75 cup heavy cream
- 0.5 cup dry white wine
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 2 tablespoons water
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and season it generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper on the outside and inside the cavity.
In a small bowl, combine 2 tablespoons of the butter with the minced garlic and chopped tarragon to form a herb butter mixture.
Gently loosen the skin of the chicken breast with your hands and spread half of the herb butter under the skin. Rub the remaining herb butter over the outside of the chicken.
Stuff the cavity of the chicken with half of the quartered lemon, the quartered onion, and the thyme sprigs.
Heat the olive oil and 1 tablespoon of butter in a Le Creuset Dutch Oven over medium heat. Once hot, sear the chicken on all sides until golden brown, about 8-10 minutes. Turn off the heat and place the chicken breast-side up in the Dutch Oven.
Add the remaining lemon quarters and the chicken stock to the Dutch Oven. Cover with the lid and transfer to the preheated oven.
Roast the chicken for about 60-75 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Remove the lid during the last 10-15 minutes to allow the skin to crisp up.
Once the chicken is done, transfer it to a serving platter and cover loosely with foil to keep warm while you prepare the sauce.
Place the Dutch Oven with the drippings back on the stovetop over medium heat. Skim off excess fat if necessary.
Add the dry white wine to the pan and deglaze by scraping the bottom with a wooden spoon to release any browned bits. Let the wine reduce by half, about 3-4 minutes.
Whisk the flour and water together in a small bowl to form a slurry. Add the slurry to the Dutch Oven while stirring constantly to thicken the sauce.
Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer gently for 2-3 minutes, then stir in 1 tablespoon of chopped tarragon and season with the remaining salt and pepper to taste.
Carve the chicken and serve with the tarragon cream sauce drizzled over the top. Enjoy!
Nutrition Facts
Calories |
1709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 5080 mg | 221% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 8.3 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1011 mg | 22% | |
*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.
