Tarragon Chicken

Smell of Rosemary - Tarragon Chicken Legs
In this classic French recipe, previously browned chicken thighs and legs are cooked in the oven in white wine and with fresh tarragon. The addition of this fresh herb, with a hint of an anise flavor, simply makes this dish irresistible. Easy and simple, and fast to make.


1 tablespoon of olive oil
4 chicken leg quarters or four chicken thighs and four drumsticks
1 bunch of tarragon (about 15 sprigs)
1 cup of white wine
3 tablespoons of heavy whipping cream
Salt and black pepper to taste

Smell of Rosemary - Tarragon Chicken Legs - Ingredients

Preheat oven to 400 degrees Fahrenheit.

In a large heavy bottomed pan, heat olive oil on medium-high heat. Cook chicken for about 4 to 5 minutes per side or until browned.

Smell of Rosemary - Tarragon Chicken Legs - Browening the Chicken Legs

Place chicken pieces into an oven-proof dish and set aside. Pour out any fat from the frying pan, add wine, and bring to a simmer. Scrape any browned bits from the bottom of the pan, pour over chicken, and add four tarragon sprigs.

Smell of Rosemary - Tarragon Chicken Legs - Ready for the Oven

Place chicken into the oven and bake uncovered for 30 minutes.

Smell of Rosemary - Tarragon Chicken Legs - Just out from the Oven

Remove from the oven and pour all the juices from the baking dish to a small saucepan, then skim off all the fat from the top.

Smell of Rosemary - Tarragon Chicken Legs - Making the Sauce

Bring juices to simmer, add heavy cream and remaining tarragon. Add salt and black pepper to suit your taste.
Pour sauce and herbs over chicken pieces.

Smell of Rosemary - Tarragon Chicken Legs

This recipe will make 4 servings.

Preparation time: about 10 minutes

Cooking time: about 40 minutes.

Inspired by a recipe found at the House & Garden website (www.houseandgarden.co.uk).

ALL RIGHTS RESERVED. Smell of Rosemary, name and blog content, including photographs and writing, are protected since first use, November 2012. All content on this site is protected and may not be reproduced without permission. You may link to my content, but please do not steal it.

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