Chicken with Wine and Tarragon Recipe

Chicken with Wine and Tarragon Recipe

How To Make Chicken with Wine and Tarragon

Savor a bite of this French classic dish, Chicken with Wine, and a hint of tarragon in the sauce, offering a simple yet delicious and buttery meal.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 3tbspdry white wine,or dry vermouth
  • 2tspdried tarragon
  • 1chicken,(3 to 3½ lbs)
  • 1tbspolive oil
  • salt and fresh ground black pepper
  • 1tbspbutter
  • ¼cupwater


  1. Heat the oven to 375 degrees F.

  2. In a small glass or stainless-steel bowl, combine 2 tablespoons of the wine and ½ teaspoon of dried tarragon.

  3. Set aside.

  4. Coat the chicken with olive oil and arrange the pieces, skin-side up, in a large roasting pan.

  5. Sprinkle the chicken pieces with the remaining 1 tablespoon of wine, and season with ¼ teaspoon of salt and ⅛ teaspoon of pepper.

  6. Top each piece of chicken with a piece of butter.

  7. Cook the chicken for 15 minutes, and then sprinkle with the remaining 1½ teaspoons of tarragon.

  8. Baste the chicken and cook for about 20 minutes longer until the breasts are just done.

  9. Remove the breasts and cook the legs for about 5 minutes longer until done.

  10. Remove the roasting pan from the oven. Return the breasts to the pan.

  11. Heat the broiler.

  12. Baste the chicken and then broil for about 2 minutes until the skin is golden brown.

  13. Transfer the chicken to a plate. Pour off the fat from the roasting pan.

  14. Set the pan over moderate heat, and add the reserved wine-and-tarragon mixture and the water.

  15. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits.

  16. Boil for about 3 minutes until reduced to approximately 3 tablespoons.

  17. Add any accumulated juices from the chicken and a pinch each of salt and pepper.

  18. Spoon the sauce over the chicken.

Recipe Notes

Wine Recommendation: A full-bodied, rustic red wine from the south of France is a perfect choice for this traditional French dish. A Gigondas, Côtes-du-Rhône or Crozes-Hermitage, each from the Rhône Valley, would be a good choice.


  • Calories: 711.83kcal
  • Fat: 51.47g
  • Saturated Fat: 15.23g
  • Trans Fat: 0.41g
  • Monounsaturated Fat: 21.94g
  • Polyunsaturated Fat: 10.16g
  • Carbohydrates: 0.93g
  • Fiber: 0.25g
  • Sugar: 0.11g
  • Protein: 55.94g
  • Cholesterol: 232.63mg
  • Sodium: 776.15mg
  • Calcium: 40.09mg
  • Potassium: 589.10mg
  • Iron: 2.85mg
  • Vitamin A: 147.55µg
  • Vitamin C: 4.80mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!