Tarragon-Dijon Roasted Chicken with Tarragon Cream Pasta

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This is one of those recipes that tastes hard to make, but is actually pretty easy. The secret is tarragon. The average person doesn’t use tarragon on a daily basis, so its flavor can seem impressive and exotic. In fact, it’s just some simple leaves that you can find in almost any grocery store. If you can’t find fresh tarragon, you can substitute dried tarragon. Tarragon has its own flavor. People describe it as a combination of licorice, mint, pine and pepper. Sound crazy? This is delicious. Ask for food if you don’t believe me! Oh wait, this isn’t Beauty and the Beast, and I don’t live in a magic castle where my dishes talk. But I do like tarragon. Tarragon and Dijon mustard are the perfect combination. You’ll be gobbling chicken thighs and wrapping pasta around your fork as fast as you can.

Chicken Dijon with tarragon and pasta with tarragon cream on a white plate with oil in the background

raw material

12 chicken thighs
salt and pepper
4 tbsp butter, softened
2 teaspoons tarragon, chopped
1 teaspoon Dijon mustard per chicken thigh (12 teaspoons)


1. Preheat the oven to 375 degrees. Lightly grease a jelly roll pan (or other baking pan of choice).

2. Season the chicken thighs with salt and pepper.

3. Mix the softened butter with the tarragon.

4. Rub each drumstick with Dijon mustard and tarragon butter mixture.

5. Cook at 375 degrees for about 45 minutes. Check with a meat thermometer to make sure it’s cooked to the recommended 165 degrees.

For the pasta:

raw material

1 pound linguine
1 teaspoon olive oil
4 shallots, diced
1 lb mushrooms, sliced
4 T butter
2 cloves of garlic, finely chopped
1/4 cup tarragon, chopped
2 cups milk or half and half


1. Cook pasta according to package directions.

2. Meanwhile, sauté the shallots and mushrooms in the olive oil in a large skillet over medium heat for about 7 minutes, until the mushrooms and onions are cooked through.

3. Add butter and melt. Then add the garlic and fry for another 1 minute.

4. Add the tarragon and give the pot a quick stir. Add milk and simmer until pasta is cooked through.

5. Pour the mushroom sauce over the linguine and serve hot.