Tarragon Chicken

  • 35 mins total
  • 5 mins prep
  • 30 mins cook
  • serves 4 people
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IntroductionSkip To The Recipe

Fall is finally here! Love this time of year. Richer flavors are returning in my cooking.  This Tarragon Chicken is a French staple that has been gracing tables for years. Simple to assemble, only a handful of ingredients and so delicious. You will be back for seconds. A good fall start dish.

This is bistro style, a bit easier to make it when you are in a time crunch without compromising the flavor. I also only used the chicken thighs which cooks faster, and to me, have a deeper flavor. Give it a try, I am confident you will love it too.

Sautéed potatoes are a great side dish.

Giangi's Kitchen Signature
Nutrition Facts
Tarragon Chicken
Amount Per Serving
Calories 699 Calories from Fat 504
% Daily Value*
Total Fat 56g 86%
Saturated Fat 16g 80%
Cholesterol 244mg 81%
Sodium 180mg 8%
Potassium 630mg 18%
Total Carbohydrates 3g 1%
Sugars 1g
Protein 37g 74%
Vitamin A 19%
Vitamin C 10.2%
Calcium 3.2%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.
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Tarragon Chicken

  • 35 mins total
  • 5 mins prep
  • 30 mins cook
  • serves 4 people

Ingredients

Original recipe yields 4 servings

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  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 8 chicken thighs well rinsed and patted dry
  • salt
  • pepper
  • 1/2 cup dry white wine
  • 4 shallots minced
  • 2 medium tomatoes, peeled, cored, seeded and chopped
  • 1/2 cup white wine tarragon vinegar
  • 1 bunch tarragon leaves, minced

Instructions

  1. In a deep sided 12 inch skillet, heat the oil with 1 tablespoon of butter over high heat. Season the chicken thighs well with salt and pepper. When the fats are hot but not smoking, add the chicken and cook on both sides until the skin turns an even golden brown, and the chicken is cooked to the desired doneness, about 12 minutes on each side.  

  2. Carefully regulate the heat to avoid scorching the skin. If the pan is not big enough, prepare the chicken in several batches.

    Transfer the chicken to a serving platter, cover loosely with aluminum foil. Keep warm.

  3. Pour off the fat in the skillet. Return the skillet to medium high heat and add the wine. Deglaze the pan, scraping up any bits that may have cling to the skillet. Add the shallots and tomatoes and cook for several minutes.  

  4. Raise the heat to high and slowly add the vinegar. Cook for another 2 to 3 minutes. whisk in the remaining 2 tablespoons of butter, cook for 1 minute, return the chicken to the skillet and coat well with the sauce. Cover and cook over medium heat until the chicken absorbs some of the sauce. Sprinkle with tarragon and turn the chicken pieces to coat. Serve immediately.  

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Comments (2) Post a Reply

  1. Art says:

    Yum! It is absolutely delicious.

    1. Giangi Townsend says:

      So happy you like it! It sure was yum!

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