Tarragon Chicken

My family has been using this recipe for the past 35 years. It is easy and delicious. Tarragon is a somewhat anise flavored herb. We grow tarragon in our garden so we have it fresh, but this recipe works just as well with dried tarragon. It makes a lovely sauce. We serve it over egg-noodles.

Servings: 5

Preparation Time: 0:45


3 pound broiler-fryer chicken, cut up
1 cup chicken broth or bouillon
3 medium carrots, sliced
1 Tablespoon chopped fresh tarragon, or 1 teaspoon dried tarragon leaves
1/8 teaspoon ground black pepper
1½ teaspoons old bay seasoning
4 ounces fresh white button, Cremini, or baby bella mushrooms, cut into bite sized pieces
2 stalks celery, sliced
1 medium onion, sliced
½ cup dry white wine; Chardonnay is good
½ cup half-and-half
3 Tablespoons all-purpose flour
1 egg yolk
Cooked egg noodles


  1. Heat chicken, chicken broth, carrots, tarragon, Old Bay seasoning, and pepper to boiling in a large pot; reduce heat. Cover and simmer 30 minutes.
  2. Add mushrooms, celery, and onion. Heat to boiling. Reduce heat. Cover and simmer until thickest pieces of chicken are done, probably about 15 minutes.
  3. This would be a good time to cook your egg noodles.
  4. Remove the chicken and vegetables to a warm platter with a sloted spoon; keep warm. Drain the liquid from your pot, straining and reserving one cup.
  5. Pour reserved liquid and the wine into a small pot.
  6. Whisk together half-and-half, flour, and egg yolk until smooth, and stir into reserved wine mixture.
  7. Cook, stirring constantly, until thickened, remove from heat.
  8. Serve over noodles with chicken and vegetables.