Tarragon Chicken With White Wine Recipe
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Ingredients
| Chickens | 2 | |
| Butter | 2 Tablespoon | |
| Oil | 2 Tablespoon | |
| Onion | 1 | |
| Flour | 2 Tablespoon | |
| Dry white wine | 1 Cup (16 tbs) | |
| Tarragon | 1 Tablespoon | |
| Rind of lemon - 1, grated | ||
| Parsley - for garnish, chopped | ||
Directions
GETTING READY
1 Preheat the oven to 350 degrees F.
MAKING
2 In a pan, heat oil and butter together.
3 Add the chicken and brown evenly.
4 Remove from the pan and set aside.
5 In the same pan, add the onion to the remaining butter and sauté.
6 Add in flour, stirring constantly.
7 Gradually pour in the wine, stirring well.
8 Lightly scrape the browned particles on the bottom of the pan.
9 Add in tarragon.
10 Cook until the sauce has thickened.
11 Return the chicken to the pan and heat.
12 Transfer to a large ovenproof dish with a cover.
13 Cook covered in the oven for 50 minutes.
SERVING
14 Garnish with grated lemon rind combined with finely chopped parsley.
1 Preheat the oven to 350 degrees F.
MAKING
2 In a pan, heat oil and butter together.
3 Add the chicken and brown evenly.
4 Remove from the pan and set aside.
5 In the same pan, add the onion to the remaining butter and sauté.
6 Add in flour, stirring constantly.
7 Gradually pour in the wine, stirring well.
8 Lightly scrape the browned particles on the bottom of the pan.
9 Add in tarragon.
10 Cook until the sauce has thickened.
11 Return the chicken to the pan and heat.
12 Transfer to a large ovenproof dish with a cover.
13 Cook covered in the oven for 50 minutes.
SERVING
14 Garnish with grated lemon rind combined with finely chopped parsley.
Chef
