Chicken with Tarragon and White Wine

Level: Easy
Yield: Serves 4
Nutritional Facts Per Serving (1 of 4 servings): Calories 1107, Total Fat 74 g, Saturated Fat 20 g, Carbs 28 g, Dietary Fiber 3 g, Sugars 3 g, Protein 73 g, Cholesterol 276 mg, Sodium 2064 mg
Total Time: 1 hour 15 minutes
Preparation: 15 minutes
Cooking: 1 hour

Ingredients

Chicken:

1/4 cup vegetable oil
1 whole chicken (about 4 1/2 pounds), cut into 8 pieces
Kosher salt and freshly ground black pepper
Flour, for dusting

Sauce:

1 1/2 cups (approximately 10 ounces) cipollini or pearl onions, trimmed and peeled
4 garlic cloves, halved
Kosher salt and freshly ground black pepper
1 cup white wine, such as Riesling
3 cups low-sodium chicken broth, plus an additional 1/3 cup
1/2 cup chopped fresh tarragon leaves, plus 2 tablespoons for garnish
2 tablespoons all-purpose flour
2 tablespoons unsalted butter

Instructions

Discover the irresistible aroma of tender chicken simmering in a fragrant white wine and tarragon sauceperfect for an effortless yet elegant dinner that will impress your guests!

For the chicken: Heat the oil in a Dutch oven or large saucepan over high heat until shimmering. Generously season the chicken pieces with salt and pepper, then lightly dust with flour. Sear the chicken on all sides until golden and crispy, about 8 minutes. Transfer to a plate and set aside, reserving those flavorful drippings.
To make the sauce: In the same pan over medium-high heat, saut the onions and garlic, seasoned with salt and pepper, until softened and caramelized, about 5 minutes. Crank the heat to high, deglaze with white wine, scraping up the tasty browned bits. Nestle the chicken back in, add 3 cups chicken broth and 1/2 cup tarragon. Bring to a boil, then simmer covered, flipping chicken every 10 minutes, until succulent (30 minutes for breasts/wings, 40 for legs/thighs). Rest chicken on a platter, tented with foil.
Finish the sauce: Whisk remaining 1/3 cup broth with flour until lump-free, stir into the pan, and simmer uncovered until velvety, 8-10 minutes. Swirl in butter for silky richness, taste and season perfectly. Drizzle over the chicken, sprinkle with remaining tarragon, and serve to rave reviews!