Tarragon Chicken With White Wine Recipe

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Preparation Time5 MinCooking Time1 Hr 30 Min
Ready In1 Hr 35 MinDifficulty LevelMedium
Health IndexAverageServings6
MethodMain Ingredient
Interest Group


 Chickens4 Pound, cut into pieces (2 Chickens, 2 Pound Each)
 Butter2 Tablespoon
 Oil2 Tablespoon
 Flour2 Tablespoon
 Dry white wine1 Cup (16 tbs)
 Tarragon1 Tablespoon
 Lemon1 , rind grated
 Parsley1 Tablespoon, chopped (For Garnish)

Nutrition Facts

Serving size

Calories 801 Calories from Fat 493

% Daily Value*

Total Fat 55 g84.5%

Saturated Fat 16.3 g81.6%

Trans Fat 0 g

Cholesterol 237.5 mg

Sodium 218.5 mg9.1%

Total Carbohydrates 9 g3.1%

Dietary Fiber 1.2 g5%

Sugars 1.4 g

Protein 58 g115.7%

Vitamin A 17.3% Vitamin C 30.9%

Calcium 8.2% Iron 23%

*Based on a 2000 Calorie diet


1 Preheat the oven to 350 degrees F.

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.

14 Garnish with grated lemon rind combined with finely chopped parsley.