Braised Chicken Tarragon

braised chicken tarragon
Prep Time:
10 mins
Total Time:
1 hr 15 mins

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


  • 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

  • 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


  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.

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