Ingredients

The following ingredients have 5 Servings
  • 1 whole chicken (cut up or equivalent parts*)
  • 2 tbs unsalted butter
  • 1 clove garlic (crushed)
  • 1 tsp dried tarragon
  • 1 1/2 cup chardonnay wine
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp pepper

Instruction

  • *I used bone-in thighs and drums with skin on. Skinless is fine too.
  • Heat a large, heavy skillet over medium-high heat. Add butter.
  • When butter sizzles, brown chicken well on all sides. Remove from pan.
  • Deglaze pan with the wine. Add the tarragon, garlic, salt and pepper.
  • Add chicken back to the pan, reduce heat, cover and simmer for 30 minutes.
  • Remove chicken from pan and discard crushed garlic clove. Reduce pan drippings about 50%--this will take about 5 minutes.
  • Slowly stir in cream (you can add more if you like) and heat through.
  • Add chicken back to pan and spoon sauce over chicken.
  • Serves 4-6