Chicken with Tarragon and White Wine

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Giada at HomeEpisode: Elegant and Easy

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 47 Reviews
Total Time:
1 hr 15 min
Prep
15 min
Cook
1 hr 0 min
Yield:
4 servings
Level:
Easy
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Ingredients

Chicken:

  • 1/4 cup vegetable oil
  • 1 (4 1/2-pound) chicken, cut into 8 pieces
  • Kosher salt and freshly ground black pepper
  • Flour for dusting

Sauce:

Directions

For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside.

For the sauce: Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.

To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.

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Newest Ratings and Reviews

Read all 47 reviews

  • on May 07, 2012

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    Really good ! I used bone in chicken breasts only. Reduced salt by half. Otherwise, scrumptious !

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  • on April 03, 2012

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    I made this recipe after being disappointed with a couple of Giadas dishes. This dish turned out great. I used chicken thighs only along with sweet and hot sausage. I also doubled the amount of onions because we love how sweet they taste. I also added some addl chic stock and garlic since I added the sausage and the dish was great!

    people found this review Helpful.
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  • on March 19, 2012

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    Excellent dish! Made it for a family gathering and everyone had seconds! I ended up with slightly under 1/2 cup of tarragon and made up the difference with fresh parsley & the taste was still great! I used boneless skinless breasts as rosyk did and they still came out moist & delicious!

    people found this review Helpful.
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