Chicken with tarragon & white wine


This is such an easy dish to put together but it seems really impressive. Impressive enough to serve to guests if you have them. My neighbor was in over while I was preparing this, she was helping me figure out what to do with the rest of that bottle of white wine I opened for the recipe. She remarked how good it smelled and that she only cooks like that when people are coming over. No need for an occasion, this is a simple weeknight dinner that makes great leftovers.

Tip #1: while the chicken is simmering for 30 minutes, prepare some rice, potatoes or pasta to serve with it.

Tip #2: You can substitute gluten-free flour for regular flour of you are eliminating wheat. And if you don’t have fresh herbs, dried will do just fine.

  • ¼ cup vegetable oil
  • 8 boneless skinless chicken thighs
  • 4 tbsp flour
  • 1 large onion, chopped
  • 4 garlic cloves chopped
  • 1 cup of dry white wine
  • 2 ¼ cups low sodium chicken broth
  • ½ cup plus 2 tbsp chopped fresh tarragon
  • ½ cup Dijon
  • 2 tbsp unsalted butter
  • salt & pepper

Season the chicken with 2 tsp salt and 1 tsp pepper and dust with 2 tbsp flour. in a Dutch oven or large heavy saucepan heat the oil over high heat. Cook the chicken, turning occasionally until browned on all sides, about 5 minutes. Remove the chicken and set aside on a large platter.

In the same pan with the heat now med-high, add the onion and season with one tsp salt and ½ tsp pepper, cook, stirring frequently for 4 minutes until softened. Add the garlic and cook for 30 seconds. Increase the heat to high, add the wine and scrape up the browned bits at the bottom of the pan with a wooded spoon. Return the chicken to the pan, add 2 cups of chicken broth and a half cup of tarragon. Bring to a boil, reduce the heat, cover and simmer for 30 minutes until the chicken is cooked through. Remove the chicken to a platter and cover with foil.

In a small bowl, whisk together the remaining 2 tbsp of flour until smooth. Whisk the flour mixture into the simmering juices. Whisk in mustard.  Bring the mix to a boil and cook for 5 minutes. Turn off the heat and stir in the butter. Season with salt & pepper. Serve the sauce over the chicken.

Adapted from Weeknights with Giada by Giada de Laurentiis


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