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Braised tarragon chicken thighs and drums with tomatoes white wine and vermouth.

Braised Tarragon Chicken Recipe

This easy braised tarragon chicken recipe is delectable, savory and full of French country ambiance. Chicken thighs are drumsticks are seared stove top and then simmered with tomatoes and tarragon for the flavors to blend into a beautiful chicken tarragon dinner.Braised and full of flavor.

Course entree
Cuisine French
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 808 kcal
Author www.highlandsranchfoodie.com

Ingredients

  • 1/2 cup all purpose flour
  • 4 chicken legs
  • 4 chicken thighs trimmed of excess skin
  • 1/4 cup vegetable oil
  • 4 shallots roughly chopped
  • 4 cloves garlic smashed
  • 1/2 cup dry vermouth
  • 1/2 cup dry white wine
  • 1/2 cup low-sodium chicken stock
  • 2 cans diced tomatoes drained
  • 4 stems fresh tarragon

Instructions

  1. Place chicken on a sheet pan and season with salt and pepper. Sprinkle the flour over the chicken and turn chicken to lightly coat. In a braising pan or large skillet, heat the oil over medium-high heat. Sear the chicken until golden-brown all over. Remove chicken to a plate and discard the oil.

  2. Turn the heat to medium. Add the shallots and garlic to the pan and sweat just a minute. Add the wine and with a wooden spoon scrape up all the bits of fond to deglaze the pan. Add the vermouth and simmer to reduce and burn off the alcohol. Add the tomatoes and chicken stock and half the tarragon leaves. Add the chicken back into the pan, and bring the liquid to a boil.

  3. Cover and simmer for 1 hour, until the meat is falling off the bone. Boil uncovered for a few minutes at the end if you want to evaporate off some of the liquid. Scatter the leaves from the remaining 3 stems of fresh tarragon over the chicken, and serve piping hot.

Recipe Notes

To use fresh tomatoes: 5-6 fresh tomatoes. Drop tomatoes in boiling water for 10 to 20 seconds, and shock in ice water. Use a paring knife to help you lift off the skin, and then quarter them. Cut out the guts and seeds, then dice. This may seem like an unnecessary step, but it’s really so easy, and the result is a much lighter, sweeter sauce.

You can also stir in 1/4 cup heavy cream at the end. If you do that, it's delicious served over mashed potatoes.

Nutrition Facts
Braised Tarragon Chicken Recipe
Amount Per Serving
Calories 808 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 22g138%
Cholesterol 231mg77%
Sodium 230mg10%
Potassium 1038mg30%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 7g8%
Protein 44g88%
Vitamin A 447IU9%
Vitamin C 22mg27%
Calcium 102mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.