Chicken with Tarragon and White Wine
Inspired by Giada De Laurentiis
Servings 4
Ingredients
For the chicken:
- 1/4 cup vegetable oil
- 1 4 1/2-pound chicken, cut into 8 pieces
- Kosher salt and freshly ground black pepper
- Flour for dusting
For the sauce:
- 1 1/2 cups about 10 ounces frozen pearl onions
- 4 cloves garlic halved
- Kosher salt and freshly ground black pepper
- 1 cup white wine
- 2 cups low-sodium chicken broth
- 1/2 cup chopped fresh tarragon leaves plus 2 tablespoons
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
Instructions
For the chicken:
- In a Dutch oven or large saucepan, heat the oil over high heat.
- Season the chicken with salt and pepper, to taste, and dust with flour.
- Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes.
- Remove the chicken and set aside.
For the sauce:
- Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes.
- Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
- Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 40 minutes total. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.
- In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes.
- Stir in the butter and season with salt and pepper, to taste.
- Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.