Chicken with Mushrooms and Tarragon

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Satisfying, full of flavor and a little on the creamy side, this recipe is my idea of food for comfort. And let’s face it, we all need some of that every so often!

I don’t often cook with tarragon and if you’ve never had it before, give it a try. Its anise-like taste goes beautifully with chicken. And although it’s quite subtle, it pairs really well with the earthiness of mushrooms. If you don’t do well with coconut, just leave it out but increase the broth by a couple of tablespoons. The sauce won’t be thicken as much, but it will still be good!

When you brown the chicken pieces, make sure to get a really good color because, not only does it look more appealing but you’re adding in so much more flavor. The same goes for the shallots and mushrooms. So take some time over this part of the process, your taste buds will be thankful for it!

4.8 from 4 reviews
Chicken with Mushrooms and Tarragon
Prep time
Cook time
Total time
Serves: 4
  • 1-2 tsp coconut oil
  • 6 -8 plump chicken thighs, skin on, bone in
  • 4-5 (10-oz) large red shallots, thickly sliced
  • 8 oz brown mushrooms, quartered
  • 2 large cloves garlic, minced
  • ½ cup chicken bone broth
  • ¼ cup coconut milk
  • Sea salt to taste
  • 2 tbsp finely chopped tarragon
  • 2 tbsp finely chopped curly parsley
  1. Heat 1 tsp of the oil in a large sauté pan or skillet on a medium heat. Place the chicken thighs into the skillet, skin side down, and brown them well. The chicken will give out a lot of fat (beware of spitting), which you will be using so don't drain it off.
  2. Remove the browned chicken pieces and set them aside.
  3. Now turn the heat down, add the shallots and mushrooms and cook until softened. Turn the heat back to medium and continue cooking until they are lightly colored. Again, this adds flavor.
  4. Next add the garlic and cook for another minute or two.
  5. Pour the bone broth into the pan, give everything a good stir and then return the chicken to the pan. Cover the pan and simmer for 10 minutes.
  6. Remove the cover, stir in the coconut milk and bring it back up to a simmer. Finish cooking with the lid off, for 10 minutes or until the chicken is cooked through and the sauce has thickened.
  7. Taste the sauce and add salt if necessary. Throw in the herbs and serve.


About Kate Jay

Kate Jay, NTP, RWP, CGP and AIP Certified Coach, has been blogging at Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA. She set up her AIP food blog as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines in the UK, she is now passionate about helping her clients heal using a combination of her holistic training, lab work and real food as medicine. She focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on FacebookPinterestTwitter and Instagram.


  • OMG this looks amazing!!

  • […] Ready to eat now? Go find the recipe over at Autoimmune Wellness. […]

  • […] Chicken with Mushrooms and Tarragon from Autoimmune Wellness *Tarragon is such a flavorful herb that isn't used terribly often! […]

  • Alicia says

    Made this tonight and it was yum, especially love the flavour of the mushrooms! Thanks!!

  • helen says

    any idea how many calories is in this? It’s so helpful to know… Thanks

    • Mickey Trescott says

      Helen, We don’t count calories on AIP, but you could pop this into a nutrition tracker to find out if you are curious.

  • Susie says

    This looks amazing! I will try it this week. The recipe won’t print from the print button on an iPad. Should I try a PC?
    Thanks Mickey and Kate!

    • Mickey Trescott says

      Hi Susie! Yes, if it won’t work on a device I would try from a computer. Hope it works for you there!

  • Angie Fowle says

    This is on our regular rotation! We love it so much! Thank you for sharing. Only note I would make was the herbs I think are supposed to be fresh and I didn’t catch that the first time and added the dried herbs in the amounts listed and it was sooooo strong! Lol

  • Jenna says

    Should you just use the cream from the top or stir it in on the coconut milk?

  • Carrie says

    This was amazing. Didn’t have tarragon so I used thyme. This is a keeper

  • Laurie Grimsman says

    I rarely make comments…but this was an amazing dinner. I am AIP but the rest of my family is not. Everyone loved it! Thank you.

  • Raquel Mikos says

    Hey there! I’m in the midst of making this for the first time! My only question is… How do you get the skin to stay crispy, after having the lid on? My nice, crisp skin, turned soft and mushy real fast.

  • Kat says

    This recipe was fantastic! I added a little bit of arrowroot flour at the end to thicken the sauce and it made the most fantastic gravy! I couldn’t find organic tarragon, so I missed out on that but it was still amazing!

  • Nick Vickers says

    With fresh pumpkin and fresh spinach linguini along with taragon and parsley from the garden – a taste sensation and looked tremendous too

  • TJ says

    Are regular shallots ok? What could you sub?

    • Mickey Trescott says

      TJ – yes, she calls for shallots in this recipe but I bet it would work well with onion, too!

  • Sanik says

    The tarragon was never added during the cooking steps. How is everyone praising this and never mentioned that obvious fact, which the writer didn’t notice either.

    • Mickey Trescott says

      Hi Sanik! You’ll find what you are looking for in step 7.

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