An elegant but oh-so easy chicken dish. Chicken pieces are browned, then braised in a combination of white wine, garlic, onion and tarragon. A drizzle of soured cream finished the dish. Serve with rice or new potatoes and green veg.
The tarragon marries perfectly with the chicken and smells terrific as it's cooking. I use a pack of thighs instead of a whole bird, beacuse they turn out so moist. Be sure to leave the pieces alone in the pan until they are nice and brown- don't move them around. You want all those brown bits in the bottom of the pan. I agree Sauvignon Blanc is the wine to use. I serve mine over cooked rice instead of potatoes. The end result is worth every minute of the prep time for this yummy meal. - 16 Oct 2005 (Review from Allrecipes US | Canada)
This is a delicious recipe! The recipe calls for a DRY white wine, Sauternes is a very sweet wine, it would not be the optimal wine for this sauce. I used a Sauvignon Blanc, but any DRY white wine would do well. Yum! - 03 May 2005 (Review from Allrecipes US | Canada)
Very easy & fragrant chicken recipe. I would use a different white wine tho-I used a sauterne & it didn't lend itself to the subleties of this dish. My picky son asks for this dish frequently! - 23 Aug 2002 (Review from Allrecipes US | Canada)