Coconut Tarragon Chicken

Warm, creamy, and bursting with aromatic herbs, this Coconut Tarragon Chicken is the perfect balance of comfort and elegance. Tender chicken simmers slowly in a luscious coconut milk broth infused with fragrant tarragon, oregano, garlic, and a hint of citrus, creating a dish that’s both rich and refreshing. Each bite delivers a symphony of flavors—earthy, slightly sweet, and deeply savory.

Serve it over Coconut Cilantro Lime Cauliflower Rice, with crusty sourdough, or alongside roasted vegetables for a meal that feels like a hug in a bowl. Whether you’re cooking for a cozy family dinner or impressing guests, this unique take on stewed chicken will have everyone coming back for seconds!

Coconut Tarragon Chicken Ingredients

• Chicken Bone Broth
• Organic Coconut Milk
• Oregano
• Bay Leaf
• Garlic Cloves
• Tarragon
• Lime
• Salt and Pepper
• Chicken Breasts or Thighs
• Shiitake Mushrooms
• Cilantro

Stewing the Coconut Tarragon Chicken

1. First, in a Le Creuset or large pot, combine the bone broth, coconut milk, herbs, garlic, salt and pepper, mushrooms, and chicken.
2. Next, turn the heat to medium-high.
3. Then, bring the mixture to a boil and reduce to a simmer.
4. Next, simmer for 30 – 45 minutes, or until it reaches 160 degrees Fahrenheit.
5. Finally, remove the bay leaf and turn the heat off.

Serving the Coconut Tarragon Chicken

1. Once the chicken is ready, pull it from the pot and slice or shred it; it’s now time to serve!
2. Next, spoon 1/4 cup of broth into a bowl. Place the chicken on top.
3. Then, spoon the mushrooms over the top.
4. Next, serve with fresh cilantro and lime.
5. Finally, serve the chicken with Coconut Cauliflower Lime Rice, Rosemary Sourdough Bread, roasted vegetables, or gluten-free noodles.

Storing the Coconut Tarragon Chicken

Place any leftovers into airtight containers and in the refrigerator for up to 3 days.

Recommended Products

Coconut Tarragon Chicken

Yield: 4 Servings

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Warm, creamy, and bursting with aromatic herbs, this Coconut Tarragon Chicken is the perfect balance of comfort and elegance. Tender chicken simmers slowly in a luscious coconut milk broth infused with fragrant tarragon, oregano, garlic, and a hint of citrus, creating a dish that’s both rich and refreshing.

Print

Ingredients

• 1/2 c. Chicken Bone Broth
• 1 can of Organic Coconut Milk
• 1/2 tbsp. Dried or Fresh Oregano
• 1 Bay Leaf
• 2 Garlic Cloves, Minced
• 2 tbsp. Dried or Fresh Tarragon
• 1 Lime, Juiced
• Salt and Pepper to Taste
• 1 lb. Chicken Breasts or Thighs
• 1 lb. Shiitake Mushrooms
• Fresh Cilantro (Garnish)

Instructions

Stewing the Coconut Tarragon Chicken

1. First, in a Le Creuset or large pot, combine the bone broth, coconut milk, herbs, garlic, salt and pepper, mushrooms, and chicken.
2. Next, turn the heat to medium-high.
3. Then, bring the mixture to a boil and reduce to a simmer.
4. Next, simmer for 30 - 45 minutes, or until it reaches 160 degrees Fahrenheit.
5. Finally, remove the bay leaf and turn the heat off.

Serving the Coconut Tarragon Chicken

1. Once the chicken is ready, pull it from the pot and slice or shred it; it's now time to serve!
2. Next, spoon 1/4 cup of broth into a bowl. Place the chicken on top.
3. Then, spoon the mushrooms over the top.
4. Next, serve with fresh cilantro and lime.
5. Finally, serve the chicken with Coconut Cauliflower Lime Rice, Rosemary Sourdough Bread, roasted vegetables, or gluten-free noodles.

Notes

Storing Leftovers

Place any leftovers into airtight containers and in the refrigerator for up to 3 days.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 501Total Fat: 30gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 138mgSodium: 299mgCarbohydrates: 12gFiber: 3gSugar: 3gProtein: 49g