There are many times that I open my “Weeknights With Giada” and look for something that I already have the ingredients for. And occasionally I look through the book first and then go buy the ingredients. This time it was one of the latter. It was a Saturday and I had errands to run during the day so I grabbed the cookbook before I left and decided to choose once I got to the store. After careful consideration I landed on her Chicken with Tarragon White Wine Sauce. It sounded delicious and I easily found all the ingredients at Ralph’s Grocery Store. Her recipe calls for both chicken breasts and chicken thighs, however I just made the thighs since I was just cooking for myself. And of course I halved the recipe since hers are for a family of four and I’m a family of one who enjoys leftovers. Feel free to pick any starch as your side dish. I went with brown rice. I hope you enjoy this as much as I did!
CHICKEN WITH TARRAGON AND WHITE WINE (serves 2)
- 2 Tbsp Vegetable or Olive Oil
- 4 Boneless and Skinless Chicken Thighs (small ones, serve 2 for each person)
- 2 Tbsp Flour
- 1 Small Yellow Onion
- 2 Garlic Cloves
- 1/2 Cup Dry White Wine
- 1 Cup plus 2 Tbsp Chicken Broth
- 1/4 Cup plus 1 Tbsp Chopped Fresh Tarragon
- 1/4 Cup Dijon Mustard
- 1 Tbsp Unsalted Butter
- Salt and Pepper to taste
Prep your vegetables first. Chop your onion and garlic and set aside. Chop the tarragon leaves and set aside and have the white wine ready. I chose to make brown rice to serve with the chicken so I set up my rice cooker before I started the rest of the meal. If you want to make pasta, make it later, when the chicken has about 15 minutes left to simmer.
On a plate lay out the chicken pieces and season with flour, salt and pepper on both sides. In a large saucepan (use one with a cover, or a large dutch oven), heat the oil over medium-high heat. Once hot add the seasoned chicken and turn occasionally until the pieces are browned on both sides, about 5 minutes total. Remove the chicken to the plate and set aside until later.
In the same pan add the onion and season with salt and pepper. Stir frequently until softened and then add in the garlic and cook for about 30 seconds then increase the heat to high and add in the wine to deglaze the pan. To deglaze a pan, use a wooden spoon to scrape up the food that has cooked to the pan.
Continue until the wine has reduced and the pan has been scraped up. Return the chicken to the pan and add in the chicken broth and the 1/4 cup chopped tarragon. Bring it to a boil and reduce the heat to simmer. Cover the pan and simmer for 30 minutes, until the chicken is cooked through. Remove the chicken to the plate and cover with foil or another plate to keep warm.
While the chicken is simmering take out a small bowl and whisk together the remaining two tablespoons chicken broth and one tablespoon of flour until smooth. After removing the chicken, whisk this mixture into the simmering cooking juices. Next whisk in the mustard and bring the mixture to a boil and cook for another five minutes. Turn off the heat and stir in the butter until smooth. Season to taste with salt and pepper.
Place your starch on the plate or bowl first, then two pieces of chicken. Spoon the sauce over the chicken and garnish with some of the remaining chopped tarragon. Serve and enjoy!