Ingredients
The following ingredients have 4 Servings
- 4 bone-in chicken breasts or thighs
- 1 cup flour, season with a pinch each of salt and pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 sweet onions, peeled and cut into eighths
- 2 cups sweet white wine (I like Reisling!)
- 2-3 stalks of fresh tarragon, plus extra for garnish
- 4 cups freshly cooked rice
Instruction
- Dredge chicken in seasoned flour.
- Heat butter and oil in a large deep skillet and sear chicken on both sides until browned. Remove from skillet.
- Add wine to skillet and bring to a simmer, scraping any browned bits up from the bottom of the pan.
- Return chicken to pan, skin-side up. Tuck onion pieces around chicken, sprinkle on salt and pepper and nestle tarragon stalks around chicken.
- Bring to a simmer, cover pan and cook for 45 minutes or until thermometer registers 160.
- Serve over rice, ladling sauce over the top.
