Braised Chicken in Tarragon Sauce

    Braised Chicken in Tarragon Sauce

    Recipe Picture:Braised Chicken in Tarragon Sauce
    1

    Braised Chicken in Tarragon Sauce

    (34)
    1hour


    33 people made this

    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 

    1. Coat the chicken pieces in flour.
    2. Heat the oil in a large frypan. Brown chicken on all sides in the oil then remove from the frypan.
    3. 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.
    4. 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.
    5. 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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (34)

    Reviews in English (24)

    by
    35

    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)

    by
    29

    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)

    by
    24

    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)

    Write a review

    Click on stars to rate