Tarragon Chicken with Spring Greens Recipe

Name: Tarragon Chicken with Spring Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon canola oil; 8 chicken thighs (6 ounces each); Salt; Freshly ground pepper; 5 ounces baby arugula, cut into ribbons; 1 head of romaine lettuce, cut into ribbons; 1 bunch of watercress thick stems discarded, the rest coarsely chopped; 1 leek, halved lengthwise and thinly sliced crosswise; 3 tablespoons finely chopped tarragon; 1 teaspoon caraway seeds; 3/4 cup dry white wine; 1/2 cup low-sodium chicken broth; 4 ounces creme fraiche; Steamed rice, for serving

Servings: persons

2 tablespoons unsalted butter
1 tablespoon canola oil
8 chicken thighs (6 ounces each)
Salt
Freshly ground pepper
5 ounces baby arugula, cut into ribbons
1 head of romaine lettuce, cut into ribbons
1 bunch of watercress thick stems discarded, the rest coarsely chopped
1 leek, halved lengthwise and thinly sliced crosswise
3 tablespoons finely chopped tarragon
1 teaspoon caraway seeds
3/4 cup dry white wine
1/2 cup low-sodium chicken broth
4 ounces creme fraiche
Steamed rice, for serving

1
Preheat the oven to 425.
2
In a large, deep ovenproof skillet, melt the butter in the oil over high heat.
3
Season the chicken with salt and pepper and cook skin side up until browned, about 8 minutes.
4
Transfer the chicken to a platter; pour off most of the fat in the skillet.
5
Add the arugula, romaine, watercress, leek, tarragon and caraway seeds to the skillet and cook, tossing, until slightly wilted, 2 minutes.
6
Add the wine and bring to a boil.
7
Cook until reduced by half, 5 minutes.
8
Stir in the broth and creme fraiche.
9
Nestle the chicken thighs into the greens, skin side up.
10
Transfer the skillet to the middle of the oven and roast for 30 minutes, until the chicken is cooked through.
11
Turn on the broiler and broil the chicken for 5 minutes, until the skin is golden.
12
Serve the chicken and greens with rice.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 tablespoon canola oil, 8 chicken thighs (6 ounces each), Salt, and more.

Yes, Tarragon Chicken with Spring Greens falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tarragon Chicken with Spring Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions