BAKED TARRAGON CHICKEN

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Baked Tarragon Chicken image

Make and share this Baked Tarragon Chicken recipe from Food.com.

Provided by Lori 13

Categories     Chicken Thigh & Leg

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon canola oil
2 lbs boneless skinless chicken thighs (chopped)
2 tablespoons butter
1 large leek (white only, chopped)
2 garlic cloves (minced)
1 tablespoon flour
1/3 cup white wine
1 1/2 cups chicken stock
1 tablespoon Dijon mustard
1/3 cup lemon juice
1/2 cup sour cream
1 tablespoon tarragon (minced)
6 potatoes (peeled, grated)
1/4 cup butter (room temp.)
salt & fresh ground pepper (to taste)

Steps:

  • Heat oil in a skillet.
  • Add chicken. Brown. Remove to a plate.
  • Heat butter in skillet.
  • Add the leek and garlic. Saute 4 minutes.
  • Add flour. Cook 1 minute.
  • Whisk in wine and stock. Bring to a boil. Reduce.
  • Stir in the dijon, lemon juice, sour cream and tarragon. Blend well.
  • Return chicken. Cover. Simmer 30 minutes.
  • Heat oven 350.
  • Blanch potatoes. Drain well.
  • Toss with butter. Season.
  • Season chicken mix.
  • Spread potato mix on top of chicken. Bake 35 minutes.

Nutrition Facts : Calories 844.6, Fat 37.4, SaturatedFat 17.6, Cholesterol 250, Sodium 530.1, Carbohydrate 68.5, Fiber 7.8, Sugar 5.6, Protein 55.7

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