Chicken In a Tarragon Sauce


Serve this braised chicken dish with new potatoes.

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
4 servings


  • 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 ¾ cups dry white wine

  • 1 tablespoon cornstarch

  • ¼ cup water

  • 1 tablespoon sour cream


  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.

Nutrition Facts (per serving)

1013 Calories
59g Fat
31g Carbs
67g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1013
% Daily Value *
Total Fat 59g 76%
Saturated Fat 16g 80%
Cholesterol 257mg 86%
Sodium 248mg 11%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 67g
Vitamin C 8mg 41%
Calcium 65mg 5%
Iron 5mg 27%
Potassium 782mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.