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Chicken In a Tarragon Sauce

SUBMITTED BY: Bronwyn Defalla

"Serve this braised chicken dish with new potatoes."

RECIPE RATING:

Read Reviews (17)

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PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (3 pound) whole chicken, cut into parts
1 cup all-purpose flour
salt to taste
ground black pepper to taste
2 tablespoons vegetable oil
1 onion, chopped
3 cloves crushed garlic
1 tablespoon chopped fresh tarragon
1 3/4 cups dry white wine
1 tablespoon cornstarch
1/4 cup water
1 tablespoon sour cream

What to Drink?
	Chardonnay

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.

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REVIEWS

Reviewed on Oct. 16, 2005 by Alycia

The tarragon marries perfectly with the chicken and smells terrific as it's cooking. I use a... MORE

Reviewed on May 3, 2005 by MRSMILNE

This is a delicious recipe! The recipe calls for a DRY white wine, Sauternes is a very sweet... MORE

Reviewed on Feb. 8, 2004 by SAINTFLOWER

Very easy & fragrant chicken recipe. I would use a different white wine tho-I used a sauterne... MORE

Reviewed on Mar. 10, 2006 by DRAGNLAW

Made this last night. Heavenly. Had only 3 skinless, boneless chicken breasts so sliced them... MORE

Reviewed on Apr. 7, 2006 by Michelle

This dish was fantastic! My family loved it, we will have this again and again! The only... MORE

Reviewed on Oct. 15, 2006 by cooknman

I was looking for a recipe to use up some of the Tarragon in my herb garden before it gets too... MORE

Reviewed on Mar. 20, 2006 by Carrie L.

this was great. My whole family (5) liked it. The only things I did different is that I used... MORE

Reviewed on Aug. 1, 2008 by Amycooking

Absolutely loved this recipe. Once the sauce was finished, I added it to the chicken in a slow... MORE

Reviewed on Sep. 24, 2007 by auntbeast

After looking over the recipe, I knew I'd be serving it over rice and was concerned about... MORE

Reviewed on Mar. 15, 2006 by alisonh

Really nice and simple recipe. Tastes delicious, a real winner even with picky eaters! MORE

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