Chicken braised with wine, tarragon, and leeks is tender, aromatic, and delicious.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Reviews (1)

59 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 23
  • 2 star values: 11
  • 1 star values: 4
Rating: Unrated
02/17/2013
Great recipe with a french flair. Delicious.