Recipes Ingredients Meat & Poultry Chicken Braised Chicken Tarragon 3.2 (59) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 6, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hr 15 mins Chicken braised with wine, tarragon, and leeks is tender, aromatic, and delicious. Ingredients 1 whole fryer chicken, quartered, rinsed, and patted dry Coarse salt and freshly ground pepper 2 tablespoons olive oil 1 tablespoon unsalted butter 4 leeks, white and light-green parts only, halved lengthwise and then sliced into 1-inch pieces, washed well, and dried ⅓ cup chopped fresh tarragon, plus more sprigs for garnish ½ cup dry white wine 2 ½ cups homemade or low-sodium canned chicken stock 1 tablespoon freshly grated lemon zest 1 teaspoon freshly squeezed lemon juice Directions 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. 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. Rate it Print