Chicken Tarragon Recipe Card
A French classic recipe for tender creamy and delicious roasted chicken with a white wine tarragon sauce. This is a must try recipe and your family will love it. The recipe is simple to make and some great aromatic and herb flavors.
Ingredients
- 2-3 lbs roaster chicken cut into pieces
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon olive oil
- 1 tablespoon tarragon dried
- 2 cups chicken stock
- 2 tablespoon tomato paste
- ½ cup white wine
- ½ cup heavy cream
- 2 carrots peeled and thinly sliced
- ¼ cup celery minced
- 4 shallots minced
- 4 bay leaves
Instructions
- Preheat oven to 300F.
- Sprinkle chicken pieces with salt and pepper. In a Dutch oven over medium heat place 1 Tbsp. of olive oil and brown the chicken on both sides until it is about ¾ of the way cooked.
- Remove chicken from Dutch oven and place in a 13"x9" oven safe glass dish along with the carrots. Sprinkle with tarragon and set in oven uncovered for about 35 minutes.
- Scrape out the Dutch oven and toss out the scrapings.
- Add the remaining tablespoon of olive oil to the Dutch oven and saute the shallots and the celery until shallots begin to brown slightly.
- Add the stock, bay leaves and the wine and bring to a boil. Let it boil for about 2 minutes and turn heat down to medium. Stir in the tomato paste. Reduce the sauce to about 2 cups.
- Remove 1 cup of the juice and set aside.The other cup will be used to baste the chicken that is cooking in the oven. Baste every 5-10 minutes.
- For the cream sauce: Place cream in a small saucepan on medium heat. Slowly add the reserved 1 cup of juice stirring constantly. Reduce the sauce until it coats the back of a spoon(nappe consistency).
- Transfer the chicken from glass dish back to the Dutch oven to serve.
- Pour cream sauce over chicken.
Nutrition
Calories: 337kcalCarbohydrates: 10gProtein: 16gFat: 24gSaturated Fat: 8gCholesterol: 84mgSodium: 623mgPotassium: 445mgFiber: 1gSugar: 4gVitamin A: 3905IUVitamin C: 5.2mgCalcium: 45mgIron: 1.4mg
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