CHICKEN IN A TARRAGON SAUCE

Chicken In a Tarragon Sauce image

Serve this braised chicken dish with new potatoes.

Provided by Bronwyn Defalla

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

1 (3 pound) whole chicken, cut into parts
1 cup all-purpose flour
salt to taste
ground black pepper to taste
2 tablespoons vegetable oil
1 onion, chopped
3 cloves crushed garlic
1 tablespoon chopped fresh tarragon
1 ¾ cups dry white wine
1 tablespoon cornstarch
¼ cup water
1 tablespoon sour cream

Steps:

Coat the chicken pieces in flour.
Heat the oil in a large saute pan. Brown chicken on all sides in the oil, and remove from pan.
To the oil remaining in the pan, add the onion. Fry lightly for 2 minutes, then add the garlic. Deglaze pan by stirring in the wine, which should lift off the residue of the flour from the bottom of the pan. Add the tarragon, and salt and pepper to taste. Return the chicken to the pan. Cook over low heat for about 45 minutes, or until the chicken is well done.
When ready to serve, thicken the sauce with a cornstarch and water mixture; often this is not necessary as the initial flour coating thickens it naturally. Stir in the sour cream.

Nutrition Facts : Calories 1012.9 calories, Carbohydrate 31.2 g, Cholesterol 257 mg, Fat 59 g, Fiber 1.3 g, Protein 67 g, SaturatedFat 16 g, Sodium 247.5 mg, Sugar 3.2 g