Tarragon Chicken with Lemon

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 4 skinless chicken legs, skin removed (about 2 1/4 pounds)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons dry white vermouth
  • 1 cup chicken broth, low-sodium canned, or homemade
  • 1 teaspoon cold water, more if needed
  • 1 teaspoon cornstarch
  • Finely grated zest of 1 lemon
  • 2 teaspoons freshly squeezed lemon juice
  • 3 tablespoons minced fresh tarragon leaves
Directions
  • Preheat the oven to 375 degrees F.

  • Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.

  • Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.

  • In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.

  • Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.

  • Copyright 2004 Television Food Network, G.P. All rights reserved.


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