Poulet à l'estragon (tarragon chicken)

Chicken second courses

There are lots of ways to make this dish. You could use whole fresh tomatoes, you could eliminate the cream and you could make it complicated by using multiple pans. I haven't done any of these but what I have done is keep the recipe simple and straight forward which in the end creates a rewarding and satisfying comfort food. I rarely cook anything other then a whole chicken, whether left whole or cut into pieces. Thighs would be great for this as would (I have put my hands over my eyes ) boneless skinless chicken breasts. If you use the breasts be very mindful of your cooking time or you will dry them out.