Tarragon Chicken
Recipe: #19378
May 29, 2015
Categories: Chicken, Jewish, Fathers Day, Passover, Sunday Dinner, Oven Bake, Gluten-Free, High Protein, No Eggs Non-Dairy, Wine, Canned Tomatoes, Whole Chicken, Bone-in Pieces, Kosher Meat, Chicken Dinner, , more
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Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (530.3 g)
- Calories 488.9
- Total Fat - 19.7 g
- Saturated Fat - 3.8 g
- Cholesterol - 817.3 mg
- Sodium - 1033.5 mg
- Total Carbohydrate - 11.8 g
- Dietary Fiber - 3.3 g
- Sugars - 4.5 g
- Protein - 61.8 g
- Calcium - 92.2 mg
- Iron - 9.2 mg
- Vitamin C - 28.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F
Step 2
Place flour, pepper and tarragon in a large zippered bag.
Step 3
Add chicken in batches and shake to coat.
Step 4
Remove chicken and reserve flour mixture.
Step 5
Heat oil and margarine in a large skillet over medium-high heat.
Step 6
Add chicken, in batches if necessary, and brown on all sides, about 5 minutes per side.
Step 7
Place chicken in a baking pan.
Step 8
Add flour to the fat and drippings in the pan.
Step 9
Over medium heat, whisk in wine until mixture is thick and smooth.
Step 10
Pour over chicken.
Step 11
Add remaining ingredients.
Step 12
Cover and bake until chicken is cooked through, about 1 1/4 hours.
Step 13
Sprinkle with parsley before serving.
Tips
No special items needed.
0 Reviews
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