Wonderful Recipe from Giada – Chicken with Tarragon and White Wine

When I attended the University of Florida, there was a restaurant called Ivy’s in Gainesville that had a wonderful tarragon chicken. I don’t know what the recipe was for their chicken but whenever I think of tarragon, I think of enjoying a great meal at Ivy’s. This recipe caught my eye because of the tarragon and while it is not the same dish, it is delicious.
Read over the recipe before you start as it seems a bit complicated but it really isn’t. Just remember to get your ingredients together before you start (in other words have your Mise en Place set up) and you will be successful with this recipe.

(NOTE: if you forget to buy the right onions – like I did, cut up a regular onion into big chunks and it will work fine)


Chicken with Tarragon and White Wine
Recipe courtesy Giada De Laurentiis – 4 servings

¼ cup vegetable oil
1 (4 1/2-pound) chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
Flour for dusting
1 ½ cups (about 10 ounces) cipollini or pearl onions, trimmed and peeled
4 cloves garlic, halved
Kosher salt and freshly ground black pepper
1 cup white wine, such as Riesling
3 cups low-sodium chicken broth, plus 1/3 cup
½ cup chopped fresh tarragon leaves, plus 2 tablespoons
2 Tablespoons all-purpose flour
2 Tablespoons unsalted butter


  • In a Dutch oven or large saucepan, heat the oil over high heat.
  • Season the chicken with salt and pepper, to taste, and dust with flour.
  • Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes.
  • Remove the chicken and set aside.
  • Heat the same pan used for the chicken over medium-high heat.
  • Add the onions and garlic and season with salt and pepper, to taste.
  • Cook, stirring frequently, until softened, about 5 minutes.
  • Increase the heat to high.
  • Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
  • Return the chicken pieces to the pan.
  • Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil.
  • Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs.
  • Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.
  • To finish the sauce, in a small bowl, mix together the remaining 1/3 cup chicken broth and flour.
  • Whisk the flour mixture into the sauce until smooth.
  • Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes.
  • Stir in the butter and season with salt and pepper, to taste.
  • Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.


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