Recipe by Bronwyn Defalla
"Serve this braised chicken dish with new potatoes."
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1 (3 pound)
whole chicken, cut into parts
salt to taste
ground black pepper to taste
chopped fresh tarragon
1 3/4 cups
dry white wine
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 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.
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!
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 would do well. Yum!
I just made this again last night. Was horribly disappointed considering I loved it before. I used a Sauvignon Blanc and that was all I could taste in the sauce. Taste testing as I went along, I reduced by about 1/2 before adding the thickener, hoping to correct the wine taste. Because I love tarragon so much (hmmm perhaps because it relates to dragon?) I will try again, this time replacing 1/2 with either chicken or vegie stock.
This dish was fantastic! My family loved it, we will have this again and again! The only thing I did different was instead of a dry white wine, I used sherry, it was delicious.
Absolutely loved this recipe. Once the sauce was finished, I added it to the chicken in a slow cooker for several hours and it was delicious!
I was looking for a recipe to use up some of the Tarragon in my herb garden before it gets too cold. When I saw the review that said this recipe was bland I thought "this might be the one" because Tarragon is subtle.
Used chicken breast strips, butter and olive oil, sauvignon blanc, and by luck of draw had goat cheese on hand instead of sour cream. Used more tarragon than called for in the recipe and a little less wine. Didn't need any cornstarch.
Great flavor! Served with yellow (dry) sweet potato and herbed green beans. Sweetness from onions offset well by tartness of wine and cheese - but not too strong, so tarragon comes thru just fine.
Also if you're using breast strips, you don't need to cook as long - mine was done after simmering 25 min. Very quick and easy - will definitely make again - probably for company.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken In a Tarragon Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 1013
** Calories from Fat: 531
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