Chicken In a Tarragon Sauce Recipe -
Chicken In a Tarragon Sauce Recipe
  • READY IN 1 hr

Chicken In a Tarragon Sauce

Recipe by  

"Serve this braised chicken dish with new potatoes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Coat the chicken pieces in flour.
  2. Heat the oil in a large saute pan. Brown chicken on all sides in the oil, and remove from pan.
  3. 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.
  4. 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 More Reviews

Most Helpful Positive Review
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 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.

Most Helpful Critical Review
Feb 08, 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!


34 Ratings

May 03, 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 would do well. Yum!

Sep 02, 2013

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.

Apr 07, 2006

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.

Aug 01, 2008

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!

Oct 11, 2010

horriable unedible

Oct 15, 2006

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.


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  • Calories
  • 1013 kcal
  • 51%
  • Carbohydrates
  • 31.2 g
  • 10%
  • Cholesterol
  • 257 mg
  • 86%
  • Fat
  • 59 g
  • 91%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 67 g
  • 134%
  • Sodium
  • 248 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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