This tarragon chicken dish, called Petite Blanquette de Poulet a l'Estragon, is adapted from a similar French dish made of veal. Here, we’ve substituted less expensive chicken thighs. Historically, it was also made by deglazing the pan and creating a heavy roux, but this recipe has a lighter sauce, using crème fraîche, lemon juice, and tarragon. If you're not familiar with tarragon, it has a light licorice flavor that brightens this dish, making it a great weeknight dinner. Watch the video, then get the recipe for Muriel’s Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken).