Butter-Braised Chicken with Tarragon and White Wine Sauce

Name: Butter-Braised Chicken with Tarragon and White Wine Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces chicken thighs (bone-in, skin-on); 1/2 cup butter (unsalted); 1 cup white wine (dry); 2 tablespoons tarragon (fresh, chopped); 1 cup chicken stock; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1 medium onion (finely chopped); 2 cloves garlic (minced); 1/4 cup heavy cream; 1 tablespoon lemon juice (freshly squeezed)

StandardFrenchDinnerComfort FoodRichClassic

⏱️ 20m PREP

🔥 45m COOK

👥 4 SERVINGS

⚡ 550 CAL/SERV

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Overview

Succulent chicken pieces are gently braised in butter and finished with a fragrant tarragon and white wine sauce for a classic and comforting dish.

Macronutrients per serving

grams

Protein

35.0g 41%

Fat

40.0g 47%

Carbs

10.0g 12%

Rich in nutrients

☀️ Vitamin A

15% DV

Promotes good vision and immune function

🔺 Calcium

10% DV

Important for bone health

🔺 Iron

12% DV

Essential for blood production

💧 Omega-3

5% DV

Supports heart health

☀️ Vitamin C

8% DV

Supports immune function

Ingredients

Main Ingredients

4 pieces chicken thighs bone-in, skin-on
1/2 cup butter unsalted
1 cup white wine dry
2 tablespoons tarragon fresh, chopped
1 cup chicken stock
1 teaspoon salt
1/2 teaspoon black pepper freshly ground
1 medium onion finely chopped
2 cloves garlic minced

For the Sauce

1/4 cup heavy cream
1 tablespoon lemon juice freshly squeezed

Instructions

1 Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper.
2 In a large heavy-bottomed skillet, melt the butter over medium heat until foaming. Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Remove the chicken and set aside.
3 In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 3 minutes.
4 Pour in the white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the wine is reduced by half.
5 Add the chicken stock and fresh tarragon to the skillet, stirring to combine. Return the chicken thighs to the skillet, skin side up.
6 Cover the skillet with a lid and reduce the heat to low. Braise the chicken for 25-30 minutes, or until the chicken is cooked through and tender.
7 Remove the chicken from the skillet and place on a serving platter, covering with foil to keep warm.
8 To the remaining liquid in the skillet, add the heavy cream and lemon juice. Bring to a gentle simmer and cook for 5 minutes until the sauce is slightly thickened.
9 Taste the sauce and adjust seasoning with salt and pepper as needed. Pour the sauce over the chicken thighs and garnish with additional fresh tarragon.