Let Me Tell You About Creamy Tarragon Chicken and Potatoes

Oh wow, if I had a dollar for every time this recipe swooped in and made a rough day a thousand times better (especially after, say, tripping over my own feet carrying potatoes), I could probably buy one of those fancy cast iron pans everyone talks about. Creamy Tarragon chicken and Potatoes is one of those dishes I learned to make back when it felt like all I could afford was, uh, chicken and potatoes. I remember the first time I made it, I got so worried the cream would split, I hovered over the pan like a nervous hen. Also, worth mentioning, my brother has a weird habit of sneaking bites right from the pan, so I now put him on salad duty to distract him. (He’s still not forgiven for the time he ate half the crispy potatoes before dinner!)

Why I Always Come Back to This

I make this when I want something that basically hugs you back. My family goes bananas for this because, for one, there’s no strange ingredients—well, maybe tarragon is a bit fancy, but don’t let that scare you (I’ll talk about swaps in a second). Also, I love how forgiving it is. I’ve burned the onions, swapped the cream for yogurt once (not my best idea, but edible), and even added too much tarragon. It still works. Plus, and I hate to admit this, but it’s great for pretending you’ve been cooking all afternoon when really it’s come together in, like, 40 minutes. (Don’t tell my mother-in-law—the woman thinks I hand-pick the tarragon myself…)

What’s in It? (Wiggle room allowed)

4 boneless, skinless chicken thighs (or chicken breasts—sometimes I use whatever’s on sale)
600g (about 1.3 lbs) baby potatoes, halved (but any waxy potato is fine—my Uncle Mick swears by Desiree)
1 tbsp olive oil (neutral oil works too, to be fair)
1 medium onion, thinly sliced
3 garlic cloves, minced (or, honestly, a tsp of garlic powder if you forgot fresh)
1/2 cup (120ml) chicken stock (sometimes I just use half a stock cube and water, no drama)
3/4 cup (180ml) double/heavy cream
2.5 tbsp fresh tarragon, chopped (when I can’t find fresh, I’ll do 1.5 tsp dried)
1 tsp Dijon mustard (optional, but adds zingy-ness)
Salt and black pepper, to taste
A handful of flat-leaf parsley, chopped (optional but makes it prettier)

How I Throw This Together (Give or Take)

First, get those potatoes going. Boil them in a pot of salted water until fork-tender—usually 10-12 mins (or until you remember you put them on—guilty!). Drain and set aside.
In a large skillet or deep pan, heat the olive oil over medium-high heat. Brown the chicken on both sides (about 3-4 mins per side). Don’t stress if they stick a bit—the brown bits make it tasty. Remove and keep them out of cat/dog/child reach. (I leave them on a plate.)
Same pan, add onions. Lower the heat; sweat the slices for 5-7 mins until soft, scraping up those brown bits. Garlic goes in for the last 60 seconds—if you do it too early, it gets bitter (ask me how I know).
Pour in the chicken stock. Scrape the pan a bit more (this is where I usually sneak a taste—just saying). Let it bubble for a minute.
Stir in the cream, mustard (if using), and tarragon. Give it a good gentle stir, then season with salt and pepper. Don’t panic if it looks a bit loose at first; it’ll thicken up.
Return chicken and potatoes to the pan. Make sure they get coated in the sauce, then cover and simmer super softly for 8-10 mins. At this point I get impatient, so maybe pour yourself a cuppa?
Uncover, let the sauce thicken for a few minutes more if it’s too runny. Taste and adjust seasoning (I always end up adding more pepper).
Scatter over chopped parsley before serving. Or not, if you’re out. Serve straight from the pan (less washing up!)

Little Notes from Many Attempts

Sometimes the sauce feels too thick—just splash in a bit more stock (or water, if you’re lazy like me)
Dried tarragon tastes different than fresh; not bad, just more like licorice? If you’re unsure, start with less.
When feeling fancy, I roast the potatoes instead of boiling them. Adds a crispy edge that disappears pretty fast once you add to the sauce (so… not always worth the bother)

If You’re in an Experimental Mood (Or Not)

Swapped thighs for breast—totally fine, just don’t cook too long or it dries out. Been there.
I tried adding peas. It was fine, but the green color kind of made the sauce look swampy, so maybe not for guests.
Once, I put in half an apple, diced. The sweetness is… interesting, but not my cup of tea. My niece loved it though, so who am I to judge?

What You’ll Actually Need

Big pan (if you don’t have a proper skillet, any deep-ish frypan or even a wide saucepan works—it’s what I started with…)
Pot for boiling potatoes
Sharp knife and a chopping board (dull knife makes the prep feel endless)

How to Store This (If It Lasts…)

Pop leftovers into a sealed container in the fridge—should be fine for two days, though honestly, in my house it never lasts more than a day! Reheat gently; don’t microwave on high or the cream goes weird (learned by nuking it into oblivion once, oops).

Serving It Up (Here’s What We Do)

We dish this up straight from the pan onto warm plates, always with a hunk of crusty bread for sauce-mopping (my gran’s idea!). Sometimes a quick cucumber salad on the side, or if it’s winter, just as is—rich and rib-sticking. Sunday lunches at my place often turn into nap time after this.

Hard-Won Pro Tips

I once tried rushing the sauce and threw everything in at once—it split and looked like cottage cheese. Add the cream slowly, keep the heat low.
Fresh tarragon right at the end smells lovely, but overpowering if you dump it in too soon (so save a pinch for the finish if you like the aroma).
If you want the chicken really juicy, let it rest out of the pan for a minute or two before adding back to the sauce. Or, just wing it. Rarely makes a huge difference with thighs anyway!

Chatty FAQs (Because People Actually Ask)

Can I use dried tarragon? Yep, I do it all the time—just use less! Dried is stronger (and tastes a bit funkier, honestly, but it’s all good).
Does it freeze? Sort of. It’s safest to eat fresh, but if you’re not fussy about texture, sure—on reheating, give the sauce a really good stir. Or, freeze just the chicken and potatoes and remake the sauce later, though that’s a faff.
What if I hate mustard? Leave it out. No big deal. I forget it half the time anyway.
Can I use milk or single cream? So, I’ve tried. Makes it thinner, sometimes splits. But if you’re ok with a lighter sauce, go for it.
What can I do if the sauce feels bland? Add a squeeze of lemon or extra pepper, or stir in a splash of white wine (if you’ve got some knocking about).

On a completely unrelated note: does anyone else get irrationally excited seeing potatoes go golden brown? Or is that just me? Anyway. Go enjoy, and if you end up with a tiny mountain of dishes, well, consider it arm day at the kitchen sink.