BRAISED CHICKEN TARRAGON

BRAISED CHICKEN TARRAGON image

Categories Chicken

Yield 4 servings

Number Of Ingredients 9

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1 whole fryer chicken, quartered, rinsed, and patted dry (I used breasts only)
Coarse salt and freshly ground pepper
2 tablespoons olive oil
4 leeks, white and light-green parts only, halved lengthwise and then sliced into 1-inch pieces, washed well, and dried
1/3 cup cup chopped fresh tarragon, plus more sprigs for garnish
1/2 cup dry white wine
2 1/2 cups cups homemade or low-sodium canned chicken stock
1 tablespoon freshly grated lemon zest
1 teaspoon freshly squeezed lemon juice

Steps:

1. Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Add chicken, skin side down; cook until skin is browned, about 5 minutes. Turn, and cook until other side is browned, about 3 minutes. Transfer to a plate; set aside. 2. Add leeks to skillet; cook until soft, about 3 minutes. Add tarragon; cook 1 minute. Add wine; deglaze pan, scraping up any browned bits from bottom, until liquid evaporates. Add stock and zest. Cover; bring to a boil. Return chicken to skillet; simmer, covered, over medium-low heat until cooked through, 35 to 40 minutes. 3. Transfer chicken to a platter; keep warm. Place skillet over high heat; cook until sauce thickens, 5 to 6 minutes. Stir in lemon juice. To serve, spoon sauce over chicken; garnish with tarragon sprigs.