Braised Chicken in Tarragon Sauce
A whole chicken is divided into pieces then dusted with flour before being braised in a white wine based sauce that contains garlic and tarragon. Sour cream is added to serve.
Ingredients
Serves: 4
- 1 (1 1/2 kg) whole chicken, cut into parts
- 1 cup (125g) plain flour
- 1 pinch salt, to taste
- 1 pinch ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 cloves crushed garlic
- 1 tablespoon diced fresh tarragon
- 1 3/4 cups (435ml) dry white wine
- 1 tablespoon cornflour
- 1/4 cup (60ml) water
- 1 tablespoon sour cream
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- Coat the chicken pieces in flour.
- Heat the oil in a large frypan. Brown chicken on all sides in the oil then remove from the frypan.
- To the oil remaining in the frypan add the onion. Fry lightly for 2 minutes then add the garlic. Deglaze frypan by stirring in the wine which should lift off the residue of the flour from the bottom of the frypan.
- Add the tarragon, salt and pepper to taste. Return the chicken to the frypan. Cook over low heat for about 45 minutes or until the chicken is well done.
- When ready to serve thicken the sauce with a cornflour and water mixture although often this is not necessary as the initial flour coating thickens it naturally. Stir in the sour cream.
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Reviews and Ratings
Global Ratings:
(34)
Reviews in English (24)
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. - 16 Oct 2005 (Review from Allrecipes USA and Canada)
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! - 03 May 2005 (Review from Allrecipes USA and Canada)
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! - 23 Aug 2002 (Review from Allrecipes USA and Canada)
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