Chicken In a Tarragon Sauce

Rating: 3.88 stars
34 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 2

Serve this braised chicken dish with new potatoes.

By Bronwyn Defalla

Gallery

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Nutrition Info
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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.

Nutrition Facts

Per Serving:
1013 calories; protein 67g 134% DV; carbohydrates 31.2g 10% DV; fat 59g 91% DV; cholesterol 257mg 86% DV; sodium 247.5mg 10% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Alycia Trapp
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
Helpful
(35)

Most helpful critical review

SAINTFLOWER
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
Helpful
(24)
34 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Alycia Trapp
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
Helpful
(35)
MRSMILNE
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
Helpful
(29)
SAINTFLOWER
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
Helpful
(24)
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DRAGNLAW
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
Helpful
(15)
Michelle
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
Helpful
(7)
Amycooking
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
Helpful
(6)
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cooknman
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
Helpful
(5)
zelda
Rating: 1 stars
10/11/2010
horriable unedible Read More
Helpful
(5)
Carrie L.
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
Helpful
(5)
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