5 from 105 votes
Tarragon Chicken
Tarragon Chicken consists of pan-seared chicken thighs cooked until golden with a sauce made from white wine, shallots, carrots, tomatoes, and tarragon vinegar. The combination results in tender, flavorful chicken with a mildly tangy, aromatic herb sauce. The dish uses fresh tarragon and carefully balanced cooking to develop a savory, lightly acidic character.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
4
people
Calories:
675 kcal
Course:
Dinner
Cuisine:
French
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter unsalted
- 8 chicken thighs skin on, well rinsed, and dry with paper towels
- salt
- black pepper
- ½ cup white wine dry
- 4 shallot minced
- 1 carrot peeled and diced small
- 2 tomato peeled, cored, seeded, and chopped
- ½ cup white wine vinegar tarragon
- 1 tarragon leaves
Instructions
- In a large deep-sided 12-inch skillet, heat the oil with 1 tablespoon of butter over high heat. Season the chicken thighs well with salt and pepper. When the butter is melted but not smoking, add the chicken and cook on both sides until the skin turns an even golden brown, and the chicken is cooked to the desired doneness, about 12 minutes.
- Carefully regulate the heat to avoid scorching the skin. Do not overcrowd the skillet or cook the chicken in several batches.
- Transfer the chicken to a serving platter and cover it loosely with aluminum foil. Keep warm.
- Pour off the fat from the skillet. Return the skillet to medium-high heat and 1 tablespoon of the butter add to the wine. Deglaze the pan, scraping up any bits that may have stuck to the skillet. Add the shallots and carrots and cook for 5 minutes without browning them.
- Add the tomatoes and cook for several minutes.
- Raise the heat to high and slowly add the tarragon vinegar. Cook for another 2 to 3 minutes. whisk in the remaining 1 tablespoon of butter, cook for 1 minute, return the chicken to the skillet, and coat well with the sauce.
- Cover and cook over medium heat until the chicken absorbs some of the sauce. Sprinkle with tarragon and turn the chicken pieces to coat. Serve immediately.
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Nutrition Information
Calories
675kcal
(34%)
Carbohydrates
5g
(2%)
Protein
38g
(76%)
Fat
53g
(82%)
Saturated Fat
17g
(85%)
Trans Fat
1g
(50%)
Cholesterol
244mg
(81%)
Sodium
191mg
(8%)
Potassium
689mg
(15%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
3509IU
(70%)
Vitamin C
9mg
(10%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 675
% Daily Value*
| Calories | 675kcal | 34% |
| Carbohydrates | 5g | 2% |
| Protein | 38g | 76% |
| Fat | 53g | 82% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 244mg | 81% |
| Sodium | 191mg | 8% |
| Potassium | 689mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3509IU | 70% |
| Vitamin C | 9mg | 10% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.