Chicken with Calvados and Tarragon

Chicken with Calvados and Tarragon Cream takes slow cooker cooking to a new level. This dish is so rich, flavorful and delicious you would never imagine it came from a slow cooker. Browning the chicken first makes the chicken look and taste better than most slow cooker recipes.


Served with basmati rice to soak up the tarragon sauce is a must. Add a side of homemade apple sauce to compliment the Calvados.¬†Calvados is an apple brandy and it’s not a cheap brandy. You want to make the investment and go for the Calvados, it’s so worth it. I promise to post more recipes that include Calvados so we can all use up that bottle.


I found this recipe in a March 2003 issue of Country Home.


Chicken with Calvados and Tarragon

6-8 Servings

Chicken with Calvados and Tarragon


  • 3 Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. unsalted butter
  • 3-3 1/2 lb. meaty chicken pieces
  • Kosher salt and freshly ground pepper
  • 4 shallots, minced (1/2 cup)
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine
  • 2 Tbsp. Calvados brandy or chicken broth
  • 1/4 cup water
  • 1/4 cup all purpose flour
  • 1 cup whipping cream
  • 1 Tbsp. snipped fresh tarragon
  • Tarragon leaves for garnish


  1. In a large deep sided non-reactive skillet, heat the oil with the butter until hot. Season the chicken pieces with kosher salt and fresh ground pepper. Add the chicken and brown on all sides. Drain off fat. In a 4 to 5 quart slow cooker place chicken pieces and shallots. Add chicken broth and wine to skillet and cook over medium-high heat until boiling, scraping up any browned bits from the skillet. Pour mixture over chicken.
  2. Cover and cook on high-heat setting for 3 1/2 to 4 hours or low-heat setting for 7 to 8 hours.
  3. Transfer chicken to a serving platter. Cover chicken and keep warm. For the sauce, transfer cooking liquid to a medium saucepan (skim off any fat). Stir in Calvados. In a small bowl combine the water and the flour, stir into mixture in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Add the whipping cream and simmer uncovered for 10 minutes or until slightly thickened. Stir in fresh tarragon. Pour the sauce over the chicken and garnish with tarragon leaves.


Recipe found in Country Home Magazine

Recipe cooked by Renee @ Renee's Favorite Dishes

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