Tarragon Chicken with Lemon

Total Time:
35 min
15 min
20 min

4 servings

  • 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
  • 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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4.4 7
Loved this one! Will definitely make again. The tarragon and lemon compliment each other nicely, and the vermouth adds a very sophisticated touch. Not too heavy, light but very flavorful. item not reviewed by moderator and published
This was a very simple dish to make and was completely worthwhile in the end. I served steamed red-skinned potatoes and asparagus seasoned with fresh parsley on the side and all of the flavors went so well together. Try it and you won't be disappointed! item not reviewed by moderator and published
The chicken was tender and juicy. The sauce was delicious on the chicken and rice. This was not very complicated to make if you have the ingredients on hand. I used flash-frozen chicken breasts and it tasted terrific. item not reviewed by moderator and published
FIRST TIME I USED TARRAGON WITH CHICKEN. WE ENJOYED IT item not reviewed by moderator and published
really flavorful item not reviewed by moderator and published
This is an incredible recipe! I have made it now 3 times, once with the vermouth and 2 other times substituting vodka, and rum. I just love this chicken dish and so does my family. So simple to make and yet so sophisticated in flavor. item not reviewed by moderator and published
Tender chicken & divine sauce! It's a winner! item not reviewed by moderator and published

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Recipe courtesy of Rachael Ray