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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Chicken with Tarragon Cream Sauce Recipe

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This recipe for Roasted Chicken with Tarragon Cream Sauce, by , is from Hanover Academy's Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brittney Gover (2nd grade teacher)


4 bone-in skin-on chicken thighs, trimmed
sea salt
freshly ground black pepper
1 T. olive oil
2 garlic cloves, minced
2 tsp. Dijon mustard
2 tsp. capers, rinsed and drained
1/2 c. dry white wine
1 c. heavy whipping cream
2 T. fresh tarragon leaves, plus more for garnish, chopped

Preheat oven to 450.

To prepare the chicken:
Season both sides of the chicken with salt and pepper. To a large ovenproof skillet set over medium-high heat, add the olive oil. When oil is shimmering, add chicken, skin side down, and cook, until golden brown, about 5 minutes. Turn the chicken and transfer skillet to the oven and roast until chicken is cooked through about 25 minutes and an instant-read thermometer inserted into the thickest part of the meat registers 165. Transfer chicken to a serving platter, loosely cover with foil to keep warm, and set aside.

To make the tarragon sauce:
Pour off all but 2 tablespoons fat from skillet and return to medium heat. Add garlic and cook, stirring often, until fragrant, about 1 minute. Stir in mustard, capers and wine, scraping the bottom of the pan with a wooden spoon to release any brown bits. Increase heat to medium-high and bring to a boil. Reduce heat to medium and simmer until wine is almost evaporated. Add cream and cook until reduced to sauce-like consistency. Taste and adjust seasoning with salt and pepper. Stir in tarragon.

To serve:
Divide chicken between 4 warmed serving plates. Ladle sauce over the chicken and garnish with chopped tarragon. Serve immediately.

Number Of Servings:
Number Of Servings:




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