Smoked Tarragon Chicken on the BBQ

A French cuisine classic, reimagined on the barbecue.

📜 Recipe Story

This dish draws inspiration from traditional French recipes where tarragon enhances poultry with its anise-like aroma. By adapting it to the barbecue, we combine the softness of fresh herbs with the smoky aromas of wood fire. A perfect harmony between tradition and modern culinary style.

🍷 Pairing Suggestions

A lightly oaked Chardonnay or a fresh Sauvignon Blanc. For beer lovers, a Belgian-style tripel or an herbaceous Saison. For a non-alcoholic option: sparkling lemon water infused with herbs.

🍽️ Prep and Cooking Time

• Prep time: 15 min
• Cooking time: 2 h
• Total: about 2 h 15 min

🧾 Ingredients

• 1/4 cup chopped tarragon
• 2 tbsp chopped chives
• 1 shallot
• 1 tsp salt
• 250 ml chicken broth
• 350 ml cream
• 100 ml dry white wine
• 2 tbsp quality vinegar (e.g., Sherry vinegar)

👨‍🍳 Instructions

1. Remove the chicken’s backbone and flatten it.
2. Lightly oil the skin, then season with salt and pepper. You can add a light coat of rub for color.
3. Preheat your BBQ to 140°C (285°F) for indirect cooking.
4. Place the chicken on the upper grill grate, with a cast iron pan underneath to collect drippings.
5. When the chicken reaches 70°C (160°F) at the thickest part, remove it from the BBQ.
6. In the pan, sauté the shallot in the chicken drippings. Deglaze with white wine.
7. Add broth, salt, tarragon, and chives. Bring to a boil.
8. Stir in the cream and simmer for 10 minutes to thicken.
9. Cut the chicken into 8 pieces and return them to the sauce.
10. Turn off the BBQ and let the dish sit covered for 20 minutes.

🍴 Serving Tips

Serve in a cast iron cocotte with the hot sauce. Pair with roasted baby potatoes with thyme or steamed green vegetables.

🥗 Health-Conscious Variations

• Dairy-free: use plant-based cream (soy or oat).
• Low-sodium: use unsalted homemade broth.
• Low-carb: serve with oven-roasted cauliflower.

🧬 Nutrition Facts

🧬 Health Insights – Cancer + Diabetes