I love tarragon but struggle to find or grow the pungent French variety. Russian tarragon is a lot easier to get but does not have the same flavour. If you do get your hands on fresh French tarragon it freezes well meaning you will have it on hand for dishes like this or the always popular béarnaise sauce.
2 Tblspn oil
½ cup white wine
1 onion, chopped
2 cloves garlic
1 cup button mushrooms, cut in half
1 zucchini, sliced
2-3 Tblspn fresh French Tarragon**
½ cup chicken stock
¼ cup creme friache
2 tsp cornflour
Salt and pepper
Heat half the oil in a large heavy based pan and brown the chicken in two batched, placing browned chicken into an oven proof casserole dish. Deglaze the pan with ¼ cup of the wine and cook off for 30 seconds. This will loosen and of the delicious flavour left behind from the chicken. Scrape this and any remaining pan juices into the casserole dish.
Heat the remaining oil in the same pan and sweat the chopped onion and garlic. Sauté until the onions are translucent before adding the remaining wine. Cook for a further minute before adding the cooked onions to the chicken.
Add to the chicken and onions the mushrooms, zucchini, tarragon and chicken stock. Mix the corn flour with the crème friache until smooth then stir this through the chicken and vegetables. Mix well, cover and cook at 180C for 30 minutes. Check seasoning before serving.
*I used boneless chicken thighs and chopped them each in half. I like chicken thighs as they remain moist and have more flavour but tenderloins would works well too. Chicken breast will also work but I would cut them into 1/4s so they cook more quickly.
Note if changing the cut this may alter the cooking time. The smaller the chicken pieces the less time they will take to cook.
**If you don’t have tarragon basil is a nice substitute.