Tarragon Chicken a La Pepin
photo by LucyS-D
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 lb yukon gold potato
- 1 tablespoon olive oil
- 1 tablespoon butter (plus more to butter the casserole dish)
- 1 1⁄2 lbs chicken thighs (4 each)
- kosher salt & freshly ground black pepper
- 2 garlic cloves, smashed with the side of your knife
- 1⁄3 cup dry white wine
- 2 1⁄2 cups chicken broth
- 1 tablespoon fresh tarragon leaves, chopped
- 1 bay leaf
- 2 large onions, cut into 1/2-inch rounds (I use Texas sweets or Vidalia or white)
- drizzle heavy cream (optional)
- 1 dash lemon juice (optional)
directions
- Boil potatoes for 30 minutes (they do not have to be cooked through, they will finished in the oven); set aside to cool, then when cool enough to handle, peel and slice into 1/2-inch thick rounds.
- Meanwhile, in a large skillet over high heat, brown chicken in oil and butter on both sides well; season liberally with salt and pepper and set aside (these also will not be cooked through, but finished in the oven).
- Lower heat to medium-low and toss the garlic cloves into skillet and let cook, stirring occasionally so as not to burn, for 1 to 2 minutes; stir in wine to deglaze pan, stirring all the browned bits from the chicken that stuck to the bottom of the pan, and let reduce by half, about 5 minutes.
- Stir in chicken broth and tarragon; turn off heat and let stand while you assemble the dish.
- Preheat oven to 350°F; butter a 2-quart covered baking dish or casserole.
- Layer half the onions in a single layer in the bottom of your casserole; top with half the potatoes.
- Lay browned chicken on top of the potatoes, then a second layer with the rest of the onions, topped with the remainder of the potatoes.
- Pour broth over everything, cover and place in oven until chicken is cooked through to 165°F on an instant read meat thermometer, about 30 to 45 minutes depending on how cool you let all the ingredients get before assembly.
- NOTE: This step is optional, but you can run the dish under the broiler to brown the potatoes a bit (makes for a more attractive dish). Also a drizzle of heavy cream and/or a squirt of fresh lemon juice may be a welcome addition.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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