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