Braised Chicken With Red Potatoes And Tarragon Broth Recipes

BRAISED CHICKEN TARRAGON

Braised Chicken Tarragon image

Chicken braised with wine, tarragon, and leeks is tender, aromatic, and delicious.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h15m

Number Of Ingredients 10

Ingredients

1 whole fryer chicken, quartered, rinsed, and patted dry
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
4 leeks, white and light-green parts only, halved lengthwise and then sliced into 1-inch pieces, washed well, and dried
1/3 cup chopped fresh tarragon, plus more sprigs for garnish
1/2 cup dry white wine
2 1/2 cups homemade or low-sodium canned chicken stock
1 tablespoon freshly grated lemon zest
1 teaspoon freshly squeezed lemon juice

Steps:

Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Add chicken, skin side down; cook until skin is browned, about 5 minutes. Turn, and cook until other side is browned, about 3 minutes. Transfer to a plate; set aside.
Add leeks to skillet; cook until soft, about 3 minutes. Add tarragon; cook 1 minute. Add wine; deglaze pan, scraping up any browned bits from bottom, until liquid evaporates. Add stock and zest. Cover; bring to a boil. Return chicken to skillet; simmer, covered, over medium-low heat until cooked through, 35 to 40 minutes.
Transfer chicken to a platter; keep warm. Place skillet over high heat; cook until sauce thickens, 5 to 6 minutes. Stir in lemon juice. To serve, spoon sauce over chicken; garnish with tarragon sprigs.

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