Tarragon Chicken
- Ready In:
- 6mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 118.29 ml flour
- 2.46 ml pepper
- 4.92 ml dried tarragon
- 2 frying chickens, cut in serving pieces
- 59.14 ml vegetable oil
- 59.14 ml margarine
- 236.59 ml dry white wine
- 453.59 g mushroom, sliced
- 396.89 g can diced tomatoes
- 226.79 g can tomato sauce
- 1 garlic clove, chopped
- fresh parsley, chopped
directions
- Preheat oven to 350°F
- Place flour, pepper and tarragon in a large zippered bag.
- Add chicken in batches and shake to coat.
- Remove chicken and reserve flour mixture.
- Heat oil and margarine in a large skillet over medium-high heat.
- Add chicken, in batches if necessary, and brown on all sides, about 5 minutes per side.
- Place chicken in a baking pan.
- Add flour to the fat and drippings in the pan.
- Over medium heat, whisk in wine until mixture is thick and smooth.
- Pour over chicken.
- Add remaining ingredients.
- Cover and bake until chicken is cooked through, about 1 1/4 hours.
- Sprinkle with parsley before serving.
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