Pressure Cooker Juicy French Tarragon Chicken with Herbed Dairy-Free Sauce
Tender, fall-off-the-bone chicken infused with the delicate anise flavor of French tarragon, ready in under an hour. This pressure cooker method locks in moisture, creating a rich, savory broth that serves as the base for a creamy, dairy-free herb sauce.
Ingredients
Ingredients
- 1.5 lb boneless skinless chicken thighs Excess fat trimmed
- 1 tbsp olive oil For sautéing
- 1 cup chicken broth Low sodium preferred
- 1 medium yellow onion Thinly sliced
- 3 cloves garlic Minced
- 2 tbsp fresh tarragon leaves Chopped, divided
- 1 tsp dried thyme
- 0.5 cup full-fat coconut milk Canned, shaken well
- 1 tbsp tapioca starch Or cornstarch for thickening
- 1 tsp apple cider vinegar For brightness
- 1 tsp salt To taste
- 0.5 tsp black pepper Freshly ground
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled; gently reheat in a saucepan over low heat, adding a splash of broth if needed.
Make-Ahead: You can chop the onions and garlic up to 2 days in advance. The chicken can be browned ahead of time, but it is best to pressure cook immediately after.
Variations: If you aren't dairy-free, you can substitute the coconut milk with heavy cream or half-and-half. If fresh tarragon is unavailable, use 2 teaspoons of dried tarragon, though the flavor will be slightly less bright.