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Nutrition Facts
Serving Size 249 g
(Approx. 8 Servings)
Amount Per Serving
Calories 360 Calories From Fat 220
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 380 mg 16%
Total Carbohydrate 5 g 2%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 23 g
Vitamin A 8% Iron 8%
Vitamin C 6% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tarragon Chicken

Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
8  People


Recipe makes 8 Servings

1 organic chicken, whole, cut into 8 pieces
1 Tsp kosher salt
1 Tsp white pepper
2 Tbsp salted butter
1 red onion, sliced
1 cup(s) white wine
2 cup(s) low sodium chicken broth
2 Tbsp tomato paste
2 Tbsp fresh organic tarragon, chopped plus 2 stems, divided use
1/3 cup(s) heavy whipping cream
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Season chicken with salt and white pepper. Place heavy bottom, oven-safe, 12 inch skillet over medium-high heat. Once hot, add enough oil to form a thin film on bottom. Place chicken skin side down and cook until deep brown.
When chicken is brown, quickly remove to a plate. Add butter and onions to sauté pan. Sauté onions until golden.
Deglaze pan with wine and reduce liquid to about a tablespoon. Add broth, tomato paste and 2 sprigs of tarragon. Place chicken back into pan and let sauce come to a boil. Reduce heat to a simmer.
Cover skillet and simmer until chicken is tender, about 30 minutes. Meanwhile, heat oven broiler.
Once chicken is tender, remove lid. Carefully move skillet into oven under broiler. Broil 3 to 5 minutes or until skin is crispy. Transfer chicken to a platter.
Place skillet back on stove over high heat. Stir in cream and remaining tarragon. Add salt and pepper to taste. Stir and bring to a boil.
Drizzle tarragon sauce over chicken and serve over rice extra sauce on the side.



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