Try this Chicken with Tarragon recipe, or contribute your own.Suggest a better description
Melt butter and oil in a covered skillet large enough to hold all the chicken pieces.
When the butter is hot, add the chicken pieces skin side down and brown.
Turn them over and brown the other side
This will take about 10 Minutes
Salt & Pepper them well
If you don't have a large enough skillet, after browning the pieces place them in a covered dutch oven or casserole and continue cooking.
Add the shallots or scallions,
Lower the heat, cover the pan and simmer very very slowly for about 15-18 minutes, 20 minutes if the chicken is on the large side.
remove the cover, increase the heat slightly and add the white wine, tarragon and parsley scraping up any bits that have stuck to the bottom of the pan.
Turn the chicken pieces again and cook briskly for 3-4 minutes to reduce the sauce a little.
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|Serving Size: 1 Serving (54g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 270 (97%)|
|Amt Per Serving||% DV|
|Total Fat 30g||40 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 61mg||19 %|
|Sodium 205.1mg||7 %|
|Potassium 38.3mg||1 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.5g|
|Protein 0.4g||1 %|
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Calories per serving: 279
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