Chapter 6: Poultry Mains
Description
This classic poultry main features tender broiler-fryer chicken pieces simmered in a luxurious sauce of butter, dried tarragon, crushed garlic, and dry white wine. The dish delivers a sophisticated, aromatic flavor profile with a smooth, comforting richness that pairs beautifully with rice or crusty bread. It is an elegant yet reliable recipe perfect for dinner parties or special weeknight meals. Simple to prepare with pantry staples, this dish brings a touch of French culinary tradition to your home kitchen, ensuring a memorable dining experience every time.Ingredients
Directions
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Pat the chicken pieces dry with paper towels and season generously with salt.
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Heat the butter in a large skillet or Dutch oven over medium-high heat.
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Brown the chicken pieces on all sides until golden, about 5-7 minutes per side. Remove and set aside.
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Reduce heat to medium and add the crushed garlic to the pan, saut&# 195;©ing for 30 seconds until fragrant.
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Stir in the dried tarragon and cook for another minute to toast the herbs.
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Pour in the dry white wine, scraping up any browned bits from the bottom of the pan.
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Return the chicken to the pan, spooning the sauce over the pieces.
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Cover and simmer on low heat for 30-35 minutes, or until the chicken is cooked through and tender.
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Remove lid and increase heat to medium-high to reduce the sauce slightly if desired.
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Serve hot, garnished with fresh herbs if available.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 275.9kcal
- % Daily Value *
- Total Fat 31.1g48%
- Saturated Fat 7.6g38%
- Cholesterol 16.1mg6%
- Sodium 4923.4mg206%
- Total Carbohydrate 0.3g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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