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| Tarragon Chicken with Chardonnay Cream Sauce |
All it takes is some humble chicken, some wine and tarragon to make this awesome and gourmet skillet dinner.
Years ago, a chef friend introduced me to chicken flavored with tarragon. It was love at first bite!
The chicken he used to make was broiled with a tarragon-flavored rub. It was the first time I ever tasted that herb and was glad he helped me discover it’s many uses (hint–it tastes WONDERFUL with zucchini).
Another thing I love is skillet meals. I had a taste for tarragon-flavored chicken and wanted to do something in one pan. What could be better than something herby with a wine and cream sauce? Not much LOL!
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| Few ingredients, gourmet taste |
This recipe’s prep is very simple. But do remember to brown the chicken VERY well–it will add so much to the flavor of the overall meal.
I tend to reduce sauces by half, but if you like a thinner sauce, then 25% will do. My rule-of-thumb is that the final product should coat the back of a spoon.
This dish would also be spectacular with rosemary substituted for the tarragon. As for the wine, I’m partial to chardonnay, but any dry white will do for the sauce. If you don’t want to use wine, then a high-quality (real) chicken stock can be substituted (i.e. Knorr, Better Than Bouillion).
Tarragon Chicken with Chardonnay Cream Sauce
Ingredients
- 1 whole chicken cut up or equivalent parts*
- 2 tbs unsalted butter
- 1 clove garlic crushed
- 1 tsp dried tarragon
- 1 1/2 cup chardonnay wine
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- *I used bone-in thighs and drums with skin on. Skinless is fine too.
- Heat a large, heavy skillet over medium-high heat. Add butter.
- When butter sizzles, brown chicken well on all sides. Remove from pan.
- Deglaze pan with the wine. Add the tarragon, garlic, salt and pepper.
- Add chicken back to the pan, reduce heat, cover and simmer for 30 minutes.
- Remove chicken from pan and discard crushed garlic clove. Reduce pan drippings about 50%--this will take about 5 minutes.
- Slowly stir in cream (you can add more if you like) and heat through.
- Add chicken back to pan and spoon sauce over chicken.
- Serves 4-6
Nutrition
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| Tarragon Chicken with Chardonnay Cream Sauce |
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