This Tarragon Chicken with White Wine Tomato Sauce is elegant. A beautiful buttery sauce with great eye appeal. I have made this dish for both casual dinner parties and as a weeknight dinner. Delicious served with pasta or home made spaetzle. Allow a little extra time if you are going to make it, it is well worth the effort.
Tip : Skinless, boneless chicken thighs may be substituted for the chicken breasts
Ingredients
- 2 whole skinless boneless chicken breasts cut in half
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium carrot finely chopped
- 1 medium onion chopped
- 2 cloves crushed garlic
- 2 tbsp tomato paste
- 1 small can tomato sauce - (8 oz)
- 1/2 cup water
- 2 large tomatoes diced
- 2 tbsp tarragon vinegar or white wine vinegar
- 1/3 cup dry white wine such as Chardonnay or Sauvignon Blanc
- 4 sprigs tarragon chopped or 1 tbspn dried
- 3 sprigs parsley chopped
- 3 sprigs thyme chopped or 1 tsp dried
- 2 bay leaves
- 1 tsp black pepper
- 1 tsp kosher salt
Instructions
- Gather all ingredients before starting the recipe.
- Season chicken on both sides with 1 tsp kosher salt kosher salt.
- Melt 1 tbsp unsalted butter and 1 tbsp olive oil in a deep sided skillet and add chicken pieces; cook over medium high heat until golden on both sides, about 5-6 minutes per side.
- Once golden, remove chicken to a platter and set aside.
- Add 1 medium onion chopped, 1 medium carrot, finely chopped and 2 cloves crushed garlic to hot oil and butter and sauté until onions are translucent, about 5 minutes.
- Add 2 large tomatoes3 sprigs parsley, 3 sprigs parsley, 3 sprigs thyme, 2 bay leaves and season 1 tsp black pepper and 1 tsp kosher salt and stir to combine.
- Add 2 tbsp tomato paste, 1 small can tomato sauce - (8 oz)1/2 cup water 2 tbsp tarragon vinegar or white wine vinegar, and 1/3 cup dry white wine and bring to a simmer. Cover with a lid propped open with a wooden spoon and cook until the vegetables are soft and the liquid has reduced by about a quarter, about 20 minutes.
- Ladle mixture into a fine sieve set over a mixing bowl and push solids through with the back of a wooden spoon until only the pulp remains.
- Return sauce to the pan; the sauce should be velvety smooth.
- Return chicken to sauce and heat gently to warm the chicken through, 3-4 minutes over medium heat.
Serving
- Serve either with plain white rice or noodles garnished with a sprig of tarragon.
