French Tarragon Chicken with Wild Mushrooms & Dijon Cream

French Tarragon Chicken with Wild Mushrooms & Dijon Cream

Instant Pot Braised Chicken with Shallots, White Wine & Wild Mushrooms

Tender, fall-off-the-bone chicken is gently braised with shallots, garlic, white wine, fresh tarragon, and wild mushrooms before being finished with a silky Dijon cream sauce. This comforting French-inspired dish delivers restaurant-quality flavor with the convenience of the Instant Pot.
There is something timeless about French country cooking. It isn't flashy or complicated—it simply celebrates beautiful ingredients treated with care.
This elegant braised chicken is inspired by the rustic bistros of France, where tender chicken slowly simmers alongside fragrant herbs, earthy mushrooms, and a velvety cream sauce. Using the Instant Pot dramatically shortens the cooking time while producing exceptionally juicy chicken that tastes as though it has been gently braised for hours.
Finished with fresh tarragon, Dijon mustard, white wine, and a touch of cream, every bite is rich yet balanced. Serve it over creamy mashed potatoes, cauliflower purée, buttered egg noodles, or fluffy mashed root vegetables to soak up every drop of the luxurious sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients
  

Chicken

  • 4 whole chicken leg quarters approximately 4½–5 pounds
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

Aromatics

  • 2 tablespoons butter
  • 3 large shallots thinly sliced
  • 6 garlic cloves smashed
  • 8 ounces cremini mushrooms halved
  • 8 ounces oyster mushrooms torn into large pieces

Braising Liquid

  • ¾ cup dry white wine Sauvignon Blanc or Pinot Grigio
  • 1½ cups low-sodium chicken broth
  • 2 teaspoons Dijon mustard
  • 2 teaspoons fresh thyme leaves
  • 2 sprigs fresh tarragon
  • 1 sprig rosemary
  • 1 bay leaf

Dijon Tarragon Cream Sauce

  • ½ cup heavy cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons chopped fresh tarragon
  • 1 tablespoon cold unsalted butter
  • 2 teaspoons fresh lemon juice

Garnish

  • Fresh chopped parsley
  • Fresh tarragon leaves
  • Lemon zest
  • Fresh cracked pepper

While the family enjoys the French Tarragon Chicken as served, this elegant meal can be transformed into a smooth, nourishing entrée for someone following a soft-food or recovery diet—without preparing a separate meal.

How to Adapt

  • Remove the chicken from the bone and discard the skin if a smoother texture is desired.
  • Add approximately 4–6 ounces of cooked chicken to a high-powered blender.
  • Spoon in several of the braised mushrooms and softened shallots.
  • Add ½ cup of the Dijon Tarragon Cream Sauce.
  • Add ½ to ¾ cup of the Creamy Smoked Gouda Mashed Potatoes.
  • Pour in ¼–½ cup warm chicken bone broth or more as needed to achieve your desired consistency.
  • Blend until completely smooth and velvety adding additional warm broth one tablespoon at a time if a thinner texture is needed.

Instructions
 

Season the Chicken

  • Pat the chicken completely dry.
  • Season generously with salt and pepper.
  • Allow to rest for 15 minutes while preparing the remaining ingredients.

Brown the Chicken

  • Select the Sauté function on the Instant Pot.
  • Add olive oil.
  • Brown the chicken skin-side down for 5–6 minutes until deeply golden.
  • Turn and brown the opposite side for 2 minutes.
  • Work in batches if necessary.
  • Transfer to a plate.
  • Do not clean the pot.

Build the Flavor

  • Add butter.
  • Cook shallots for about 3 minutes until softened.
  • Add garlic and mushrooms.
  • Cook another 5–6 minutes until the mushrooms begin caramelizing.
  • Stir in Dijon mustard.
  • Pour in the white wine.
  • Using a wooden spoon, scrape up every browned bit from the bottom of the pot.
  • Allow the wine to reduce for about 3 minutes.

Add:

  • Chicken broth
  • Thyme
  • Tarragon sprigs
  • Rosemary
  • Bay leaf

Pressure Cook

  • Nestle the chicken into the braising liquid, skin side facing upward.
  • Lock the lid.
  • Pressure cook on High Pressure for 18 minutes.
  • Allow a 10-minute natural release, then carefully quick-release any remaining pressure.
  • Transfer the chicken to a platter and tent loosely with foil.
  • Discard the herb stems and bay leaf.

Finish the Sauce

  • Return the Instant Pot to Sauté.
  • Whisk together the cream and Dijon mustard, then stir into the braising liquid.
  • Simmer for 6–8 minutes until the sauce thickens enough to lightly coat the back of a spoon.
  • Remove from the heat.
  • Stir in:
  • Cold butter
  • Fresh tarragon
  • Lemon juice
  • Taste and adjust seasoning with salt and pepper.

RESET KITCHEN NOTES

Lisa’s Tips

Dry the Chicken Thoroughly

Moisture is the enemy of beautiful browning.

Don’t Rush the Mushrooms

Allow them to caramelize before adding the wine.
This develops remarkable depth.

Use Fresh Tarragon

Fresh tarragon transforms the dish.
Dried simply isn’t the same.

Finish with Cold Butter

Whisking in cold butter at the end creates an incredibly silky French-style sauce.

Broil Before Serving

Two or three minutes beneath the broiler restores crisp skin that pressure cooking naturally softens.

Serve with 

Creamy Smoked Gouda Mashed Potatoes & Honey-Glazed Rainbow Carrots with Thyme
(See recipes in the “Snacks, Sides & Sweet Treats section)

Reset Kitchen Notes

French cuisine reminds us that nourishing food doesn’t have to be complicated. A handful of fresh herbs, deeply caramelized vegetables, and a thoughtfully prepared sauce can transform simple ingredients into something extraordinary. This recipe brings those timeless techniques into the home kitchen with the ease of the Instant Pot, creating a meal worthy of gathering around the table.

Table to Blender™

For family members following a soft-food or recovery diet, remove the chicken from the bone and blend it with the mushrooms and several ladles of the finished sauce until silky smooth. Thin with additional warm chicken broth or milk as needed to achieve the desired consistency. Garnish with a drizzle of the Dijon cream sauce and finely chopped fresh tarragon for a beautifully presented recovery-friendly meal that mirrors the flavors enjoyed by everyone else at the table.

Serving Suggestion

Serve warm in a shallow bowl and finish with a small drizzle of the reserved Dijon Tarragon Cream Sauce. Garnish with a tiny sprinkle of finely minced fresh parsley or a few delicate tarragon leaves, if appropriate for the recovery stage.

Health & Healing Benefits

Although inspired by classic French cuisine, this dish is built upon nourishing whole ingredients.
  • Chicken provides complete protein essential for tissue repair and muscle maintenance.
  • Mushrooms are rich in selenium, B vitamins, and immune-supporting compounds.
  • Garlic and shallots contribute antioxidants and natural anti-inflammatory phytonutrients.
  • Fresh tarragon contains beneficial polyphenols and brings fresh herbal brightness without excess sodium.
  • Dijon mustard adds bold flavor with minimal calories.
  • Bone broth or chicken stock supplies collagen-building amino acids and minerals that support healing.

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