Chicken in tarragon white wine sauce

    1 hour

    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.

    43 people made this

    Serves: 4 

    • 1 whole chicken, cut into pieces
    • 125g plain flour
    • salt and pepper to taste
    • 2 tablespoons vegetable oil
    • 1 onion, chopped
    • 3 cloves crushed garlic
    • 1 tablespoon chopped fresh tarragon
    • 400ml dry white wine
    • 1 tablespoon cornflour (optional)
    • 4 tablespoons water (optional)
    • 1 tablespoon soured cream

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Coat the chicken pieces in flour.
    2. Heat the oil in a large saute pan. Brown chicken on all sides in the oil, and remove from pan.
    3. To the oil remaining in the pan, add the onion. Fry lightly for 2 minutes, then add the garlic. Deglaze pan by stirring in the wine, which should lift off the bits of the flour from the bottom of the pan. Add the tarragon, and salt and pepper to taste. Return the chicken to the pan. Cook over low heat for about 45 minutes, or until the chicken is well done.
    4. When ready to serve, thicken the sauce with a cornflour and water mixture; often this is not necessary as the initial flour coating thickens it naturally. Stir in the soured cream.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (24)


    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)