Chicken with Tomatoes and Tarragon

READY IN: 9hrs
Recipe by EdsGirlAngie

This juicy and tender chicken is scented with the sweetness of tarragon and the healthy flavors of tomatoes, leeks, green onions and garlic (with a little white wine). This would be a nice company dish, or a homey supper served with buttered egg noodles and a salad. Prep time includes marinating, and you could use canned diced tomatoes (to equal 4 cups) instead of fresh to save some time; but in the summer use vegetables right out of the garden!

Top Review by Gerry sans Sanddunes

Dark, rich-looking, and tasty; this is real French Bistro cooking! We enjoyed it with a simple salad and will certainly have it again. (... but we love that tarragon ... and garlic!) Leek-less, I tossed in some cold, fridge-living mushrooms that had been previously sauteed in Balsamic Vinegar, but that - and adding a crusty roll to sop up the gravy - was my only addition/change. Thank you.

Ingredients Nutrition

Directions

  1. Place washed chicken in a baking dish.
  2. In a large bowl, combine the rest of the ingredients.
  3. Pour over the chicken, cover tightly and refrigerate overnight (or at least 2 hours).
  4. Preheat oven to 350 degrees F.
  5. Pour off marinade into a skillet and cook it down to about half of its volume.
  6. Pour reduced sauce over chicken and bake, covered for about 30 minutes; uncover and bake another 15 minutes.

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