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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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
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
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.
Step 3
In a small bowl, combine 2 tablespoons of the butter with the minced garlic and chopped tarragon to form a herb butter mixture.
Step 4
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.
Step 5
Stuff the cavity of the chicken with half of the quartered lemon, the quartered onion, and the thyme sprigs.
Step 6
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.
Step 7
Add the remaining lemon quarters and the chicken stock to the Dutch Oven. Cover with the lid and transfer to the preheated oven.
Step 8
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.
Step 9
Once the chicken is done, transfer it to a serving platter and cover loosely with foil to keep warm while you prepare the sauce.
Step 10
Place the Dutch Oven with the drippings back on the stovetop over medium heat. Skim off excess fat if necessary.
Step 11
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.
Step 12
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.
Step 13
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.
Step 14
Carve the chicken and serve with the tarragon cream sauce drizzled over the top. Enjoy!
Nutrition Facts
| Serving size | (2778.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1708.6 |
| Total Fat 141.1g | 0% |
| Saturated Fat 70.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 461.4mg | 0% |
| Sodium 5080.1mg | 0% |
| Total Carbohydrate 34.3g | 0% |
| Dietary Fiber 5.1g | 0% |
| Total Sugars 8.3g | |
| Protein 52.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 201.1mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 1010.9mg | 0% |
Source of Calories