| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 skinless chicken legs, skin removed (about 2 1/4 pounds)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons dry white vermouth
- 1 cup chicken broth, low-sodium canned, or homemade
- 1 teaspoon cold water, more if needed
- 1 teaspoon cornstarch
- Finely grated zest of 1 lemon
- 2 teaspoons freshly squeezed lemon juice
- 3 tablespoons minced fresh tarragon leaves
Instructions
- Preheat the oven to 375 degrees F.
- Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
- Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
- In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
- Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.
Nutrition Facts
| Calories | 256 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 2 grams |
| Carbohydrates | 3 grams |
| Protein | 35 grams |
| Calories | 256 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 2 grams |
| Carbohydrates | 3 grams |
| Protein | 35 grams |
Reviews
Simple and tasty!
Loved this one! Will definitely make again. The tarragon and lemon compliment each other nicely, and the vermouth adds a very sophisticated touch. Not too heavy, light but very flavorful.
This was a very simple dish to make and was completely worthwhile in the end. I served steamed red-skinned potatoes and asparagus seasoned with fresh parsley on the side and all of the flavors went so well together. Try it and you won’t be disappointed!
The chicken was tender and juicy. The sauce was delicious on the chicken and rice. This was not very complicated to make if you have the ingredients on hand. I used flash-frozen chicken breasts and it tasted terrific.
FIRST TIME I USED TARRAGON WITH CHICKEN. WE ENJOYED IT
really flavorful
This is an incredible recipe! I have made it now 3 times, once with the vermouth and 2 other times substituting vodka, and rum. I just love this chicken dish and so does my family. So simple to make and yet so sophisticated in flavor.
Tender chicken & divine sauce!
It’s a winner!
It’s a winner!