Learned about chix with tarragon some years ago,

[elleng]

so passing this on:

French tarragon is a distinctive herb, with a slight anise or licorice aroma. We don't use it that often; I grew some last year and don't think we used it more than once or twice the whole season. But it does pair well with chicken.

Tarragon is an aromatic green herb that's in the sunflower family. It has aromas and flavors of licorice, eucalyptus, vanilla, and pepper. The herb is commonly used with fish — like in fish cakes with tarragon mayo—and poultry—like in herb roasted chicken thighs. It's also the seasoning in the classic Béarnaise sauce.