Braised Chicken with Tarragon

    1 hour

    Ginger is the secret ingredient in this braised chicken recipe which is otherwise very French. Simple ingredients and techniques but so good!

    9 people made this

    Serves: 4 

    • 4 bone-in chicken breast halves, with skin
    • salt, to taste
    • 3 tablespoons fresh ginger, roughly diced
    • 3 tablespoons plain flour
    • 6 tablespoons olive oil
    • 1 medium onion, finely diced
    • 1 cup chicken stock
    • 1 cup thickened cream
    • 2 tablespoons sour cream
    • 1/2 cup dry white wine
    • 3 tablespoons fresh tarragon, chopped

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Rub the chicken breast halves with salt and ginger. Discard the ginger. Lightly coat the chicken with flour.
    2. Heat 3 tablespoons of olive oil in a large frypan over medium-high heat. Brown the chicken in the hot oil until it is not quite done but the skin is browned and crisp. Remove from frypan and set aside.
    3. Heat remaining 3 tablespoons olive oil in the frypan then saute onion until soft and translucent. Use the chicken stock to deglaze the frypan. Stir in the cream and sour cream. Reduce heat to low and simmer until the mixture has reduced a little. Stir in the white wine.
    4. Add the tarragon to the frypan and place chicken breasts on top of tarragon. Cook over low heat, spooning sauce over chicken, until the sauce has become very thick, the chicken is no longer pink and its juices run clear.

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    Reviews in English (7)


    Very good to excellent recipe, but it seemed like the sauce needed a little something. Next time I will add ginger to the actual sauce - in addition to rubbing it on the chicken - maybe 1 Tbsp. I will probably also add 1/2 tsp salt and 1/4 tsp pepper. I also added flour to the sauce to get it to thicken up.  -  20 Feb 2006  (Review from Allrecipes USA and Canada)


    This was very good - I couldn't find any fresh Tarragon so just used the dried. I heated the leftovers for dinner the next day and it was just as good  -  25 Mar 2003  (Review from Allrecipes USA and Canada)


    Yum-yum! Chicken was great. I made it for the second time and I grated a little ginger and used ginger powder and left it on the chicken for about 15 minutes. I got the ginger kick this time around. Served it with wild rice and enjoyed every bite. Oh I changed the skillet because I didn't like the brown color from frying the chicken mixed with the sauce.  -  01 May 2005  (Review from Allrecipes USA and Canada)