Serve this braised chicken dish with new potatoes.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Coat the chicken pieces in flour.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

1013 calories; 59 g total fat; 257 mg cholesterol; 248 mg sodium. 31.2 g carbohydrates; 67 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/16/2005
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. Read More
(35)

Most helpful critical review

Rating: 3 stars
02/08/2004
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! Read More
(24)
34 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
10/16/2005
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. Read More
(35)
Rating: 5 stars
10/16/2005
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. Read More
(35)
Rating: 5 stars
05/03/2005
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! Read More
(29)
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Rating: 3 stars
02/08/2004
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! Read More
(24)
Rating: 2 stars
09/02/2013
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. Read More
(15)
Rating: 5 stars
04/07/2006
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. Read More
(7)
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Rating: 5 stars
08/01/2008
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! Read More
(6)
Rating: 5 stars
10/16/2006
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. Read More
(5)
Rating: 5 stars
03/20/2006
this was great. My whole family (5) liked it. The only things I did different is that I used chicken breast cut into strips. Everyting else I did by the recipe. Read More
(5)
Rating: 1 stars
10/11/2010
horriable unedible Read More
(5)