Chicken with Tarragon and White Wine
Show: Giada at Home
Episode: Elegant and Easy
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Average Rating:
Total Reviews: 58
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By 1reluctantcook
on July 27, 2012
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Very easy, very good! My husband asked me to make it every week! Our entire family of five, from 1yo on up, enjoyed this dish. I only used about a tablespoon of fresh chopped tarragon, and it was plenty of tarragon flavor for us. I also used just a handful of pearl onions and chopped a plain white onion to make up the rest. I served it with brown rice to soak up the sauce, and there was no rice or chicken left! Bummer, because we still had plenty of sauce. PS, I learned how to debone a chicken just for this recipe, so there was an added bonus. And full disclosure - I am nowhere close to being a good cook. Thank goodness for Giada and YouTube!
By amcgarigle_11898659
San Clemente, CA
on May 07, 2012
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Really good ! I used bone in chicken breasts only. Reduced salt by half. Otherwise, scrumptious !
By jblauvelt_3640896
Gloucester, MA
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!
By Mimiomy
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!
By rockcreekkathy
on February 19, 2012
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made this last night and my husband is still talking about it. Chicken was tender and moist. I should of used more cipollini onions. They were great in dish. added a little more pepper and salt to chicken before cooking it. will make again and again!!!!
By rosyk
on February 16, 2012
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Oh! I forgot to add to my review that I used boneless skinless chicken breasts instead...it cut the cook time down!!
By jj-eager2learn
CA
on February 06, 2012
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This was very tasty, will make it again for sure.
By khromekrazy
michigan
on February 05, 2012
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Absolutely fabulous!!
By dani_12742337
Costa Mesa, 43
on January 14, 2012
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I loved this recipe. So easy and delicious!! Will make again and again. Thanks Giada for another wonderful and easy recipe.
By LSKarhan
Centerville, OH
on September 19, 2011
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Simple, elegant, easy, DELICIOUS!!! I took the advice from some previous posters and seared the chicken first, took it out, then made the sauce and let it reduce a bit, then slid the chicken back in and let it braise while the sauce reduced. I too didn't have the cippolini's - which I love - so just used 1/2 a white onion diced fine and it was just scrumptous. Serving over rice is a good idea too, however, I let my sauce reduce enough that it was thick and almost creamy over the chicken. The sauce really flavors the chicken too. Great, simple, easy recipe that definately will be used again!