Creamy French Chicken Tarragon
Place chicken pieces skin-down in a hot buttered skillet.
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Let brown for 10 minutes without touching.
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Flip and brown 10 more minutes on the other side.
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Remove chicken from the skillet and set aside on a plate.
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Add the chopped onions and garlic. Cook until caramelized.
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Add the chicken pieces back into the pan.
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Sprinkle generously with chopped tarragon.
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Add chicken stock and white wine.
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Bring to a simmer, cover and pop in the oven for 30 min.
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Right out of the oven, set the chicken pieces aside on a plate.
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Add cream and stir. Keep stirring until the sauce thickens.
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Add the chicken pieces back into the creamy sauce.
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For serving, sprinkle with fresh tarragon leaves.
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Get the recipe on pardonyourfrench.com
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