Chicken In a Tarragon Sauce

22 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 1 hr

“Serve this braised chicken dish with new potatoes.” - by Bronwyn Defalla

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Metric US

Original recipe yields 4 servings

Directions

Coat the chicken pieces in flour.
Heat the oil in a large saute pan. Brown chicken on all sides in the oil, and remove from pan.
To the oil remaining in the pan, add the onion. Fry lightly for 2 minutes, then add the garlic. Deglaze pan by stirring in the wine, which should lift off the residue of the flour from the bottom of the pan. Add the tarragon, and salt and pepper to taste. Return the chicken to the pan. Cook over low heat for about 45 minutes, or until the chicken is well done.
When ready to serve, thicken the sauce with a cornstarch and water mixture; often this is not necessary as the initial flour coating thickens it naturally. Stir in the sour cream.

Nutrition

Amount Per Serving (4 total)

Calories
1013 cal
51%

Fat
59 g
91%

Carbs
31.2 g
10%

Based on a 2,000 calorie diet

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Reviews (22)

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Alycia

Oct. 16, 2005

"The tarragon marries perfectly with the chicken and smells terrific as it's cooking. I use a pack of thighs instead of a whole bird, beacuse they turn out so moist. Be sure to leave the pieces alone..." See more in the pan until they are nice and brown- don't move them around. You want all those brown bits in the bottom of the pan. I agree Sauvignon Blanc is the wine to use. I serve mine over cooked rice instead of potatoes. The end result is worth every minute of the prep time for this yummy meal."

MRSMILNE

May. 3, 2005

"This is a delicious recipe! The recipe calls for a DRY white wine, Sauternes is a very sweet wine, it would not be the optimal wine for this sauce. I used a Sauvignon Blanc, but any DRY white wine wou..." See moreld do well. Yum!"

SAINTFLOWER

Feb. 8, 2004

"Very easy & fragrant chicken recipe. I would use a different white wine tho-I used a sauterne & it didn't lend itself to the subleties of this dish. My picky son asks for this dish frequently!..." See more"

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