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Chicken with Tarragon and White Wine Recipe

Chicken with Tarragon and White Wine

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Average Rating:

Total Reviews: 58

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  • on March 31, 2013

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    this came out amazing! it was super easy and the sauce really thickened up. my dad even said he wanted to take a straw and sip the sauce up it was so good

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  • on February 16, 2013

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    Delicious! I followed the recipe exactly, including the cippiolini onions, except I used the entire chicken, including the back and neck and gizzards, and substituted water for the chicken stock. I used Riesling wine. It was finger licking good. It goes great with noodles or rice.

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  • on December 30, 2012

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    This is heaven! Super simple and absolutely elegant. I didn't have fresh tarragon, so I used dried tarragon. Worked just fine, and I used Sauvignon Blanc. Also, I sauteed snow white mushrooms and baby portobellas and added them after everything was done. AMAZING!

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  • on December 08, 2012

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    This is one of my favorite do-to dinner recipes. My brother is a VERY picky eater, but he goes crazy for this dish! The only change I have made to this recipe is using either rice or chickpea flour for the dusting as we eat gluten free in my house.

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  • on November 17, 2012

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    Excellent! I have never tried tarragon before but I got it in my produce box this week and decided to try this recipe. Tarragon has a similar flavor to fennel and it added a really nice flavor to this dish. I used a sweet white onion instead of pearl onions and it was wonderful. Before I made the finishing sauce I cooked some green beans in the juices until they were tender (then I just removed them with a slotted spoon and they were delicious! I served this dish with mashed potatoes and it went really well.

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  • on October 29, 2012

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    This recipe is fantastic. The sauce is excellent & we were happy to have so much of it. I served it over quinoa which made it a filling an healthy meal. I was afraid that much tarragon would be over powering, so I used 1/3 cup. It was perfect! Cannot wait to make this again!!

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  • on August 25, 2012

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    I made this dish for my daughter and son-in-law's first year wedding anniversary! I followed the recipe to the T and must say that it was a huge hit!!! The sauce was amazing!!! The chicken was very tender and everyone loved it!!! I roasted baby red potatoes which paired nicely with the chicken and sauce! Very elegant and delicious dish!!! Thank you, Giada!!!!

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  • on August 20, 2012

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    I used eight boneless, skinless chicken breast halves. I would recommend using at least ten for the amount of sauce. They simmered for 20 minutes in the sauce after browning. My husband does not like pieces of onion or garlic in sauces so I blended the sauce after it thickened. It was wonderful and a great dish for guests. I served the chicken with roasted potatoes which were great with the extra sauce. The fresh tarragon and garlic did not overpower the dish. The chicken was very moist.

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  • on August 15, 2012

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    Great stuff! There is a bumper crop of tarragon in my garden and what a great way to use it. I had boneless chicken thighs, and the dish was scrumptious. I did use my old standby of vermouth instead of Riesling, though, as well as homegrown onions instead of cipollinis.

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  • on July 30, 2012

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    This is a new favorite for us. Simple, inexpensive, yet delicious and presentable enough for a 5 star restaurant! Strongly recommended for everyone looking for an easy dinner with knock out flavor!
    Check out our review on our website please!

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