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59 Ratings
5 star values:
12
4 star values:
9
3 star values:
23
2 star values:
11
1 star values:
4
Martha Stewart Member
Rating: Unrated
02/17/2013
Great recipe with a french flair. Delicious.
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Braised Chicken Tarragon
Recipe Summary
prep: 10 mins
total: 1 hr 15 mins
Ingredients
Ingredient Checklist
1 whole fryer chicken, quartered, rinsed, and patted dry
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
4 leeks, white and light-green parts only, halved lengthwise and then sliced into 1-inch pieces, washed well, and dried
1/3 cup chopped fresh tarragon, plus more sprigs for garnish
1/2 cup dry white wine
2 1/2 cups homemade or low-sodium canned chicken stock
1 tablespoon freshly grated lemon zest
1 teaspoon freshly squeezed lemon juice
Gallery
Braised Chicken Tarragon
Recipe Summary
prep: 10 mins
total: 1 hr 15 mins
Gallery
Braised Chicken Tarragon
Braised Chicken Tarragon
Braised Chicken Tarragon
Recipe Summary
prep: 10 mins
total: 1 hr 15 mins
Recipe Summary
prep: 10 mins
total: 1 hr 15 mins
prep: 10 mins
total: 1 hr 15 mins
prep:
10 mins
total:
1 hr 15 mins
Ingredients
Ingredients
- 1 whole fryer chicken, quartered, rinsed, and patted dry
- Coarse salt and freshly ground pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 leeks, white and light-green parts only, halved lengthwise and then sliced into 1-inch pieces, washed well, and dried
- 1/3 cup chopped fresh tarragon, plus more sprigs for garnish
- 1/2 cup dry white wine
- 2 1/2 cups homemade or low-sodium canned chicken stock
- 1 tablespoon freshly grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
Directions
Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Add chicken, skin side down; cook until skin is browned, about 5 minutes. Turn, and cook until other side is browned, about 3 minutes. Transfer to a plate; set aside.
Add leeks to skillet; cook until soft, about 3 minutes. Add tarragon; cook 1 minute. Add wine; deglaze pan, scraping up any browned bits from bottom, until liquid evaporates. Add stock and zest. Cover; bring to a boil. Return chicken to skillet; simmer, covered, over medium-low heat until cooked through, 35 to 40 minutes.
Transfer chicken to a platter; keep warm. Place skillet over high heat; cook until sauce thickens, 5 to 6 minutes. Stir in lemon juice. To serve, spoon sauce over chicken; garnish with tarragon sprigs.
Reviews (1)
Add Rating & Review
59 Ratings
5 star values:
12
4 star values:
9
3 star values:
23
2 star values:
11
1 star values:
4
Martha Stewart Member
Rating: Unrated
02/17/2013
Great recipe with a french flair. Delicious.
Reviews (1)
Add Rating & Review
59 Ratings
5 star values:
12
4 star values:
9
3 star values:
23
2 star values:
11
1 star values:
4
Add Rating & Review
59 Ratings
5 star values:
12
4 star values:
9
3 star values:
23
2 star values:
11
1 star values:
4
59 Ratings
5 star values:
12
4 star values:
9
3 star values:
23
2 star values:
11
1 star values:
4
59 Ratings
5 star values:
12
4 star values:
9
3 star values:
23
2 star values:
11
1 star values:
4
- 5 star values:
- 12
- 4 star values:
- 9
- 3 star values:
- 23
- 2 star values:
- 11
- 1 star values:
- 4
Martha Stewart Member
Rating: Unrated
02/17/2013
Great recipe with a french flair. Delicious.
Martha Stewart Member
Rating: Unrated
02/17/2013
Great recipe with a french flair. Delicious.
Rating: Unrated
All Reviews for Braised Chicken Tarragon
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Braised Chicken Tarragon
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
