Give chicken thighs a quick sauté and finish them with a tarragon-scented sauce. This dish goes well with roasted new potatoes and Lemon Lovers' Asparagus. Look for presliced shiitakes to make preparation of this dish even faster.

EatingWell Test Kitchen
Source: EatingWell Magazine, December 2006


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Place chicken on a plate and sprinkle all over with flour. Reserve the excess flour.

  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer to a plate and cover with foil to keep warm.

  • Add the remaining 1 teaspoon oil, leek and mushrooms to the pan. Cook over medium-high heat, stirring often, until the vegetables are tender, 6 to 8 minutes.

  • Sprinkle the reserved flour over the vegetables and stir to coat. Add broth, wine and salt and bring to a simmer. Return the chicken to the pan and simmer, turning the chicken occasionally, until it is cooked through, 4 to 6 minutes. Stir in tarragon.


Tips for Two: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.

Nutrition Facts

327 calories; protein 23.8g; carbohydrates 18.3g; dietary fiber 2.1g; sugars 4.4g; fat 15.5g; saturated fat 3.3g; cholesterol 75.5mg; vitamin a iu 800.1IU; vitamin c 5.8mg; folate 48.3mcg; calcium 42.2mg; iron 2.7mg; magnesium 42.9mg; potassium 380.3mg; sodium 359.7mg; thiamin 0.1mg.

Reviews (4)

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5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
Very good very simple!! The only change I had to make was to use basil instead of tarragon. Will definitely make again! Read More
Rating: 5 stars
I love this recipe because of one adjustment... lemon. I use the juice of one lemon to wake up the flavor. Yum! Read More
Rating: 4 stars
Yum I read the review that felt this dish was really greasy and so I was very cautious about factors that might contribute. Obviously I removed skin off of the chicken but I also didn't add any additional oil to cook the veggies and just used the oil remaining after browning the chicken. It came out really nicely. The flavor was delicate and the chicken super tender. I think it would have been pared really nicely with wild rice or some sort of pilaf. I also used cremini mushrooms because that is what I had on hand. Pros: easy Read More
Rating: 2 stars
not great Flavor of leeks did not blend well with chicken. It seemed like something was missing in recipe. Pros: easy minimum ingredients Cons: incompatible flavors somewhat oily Read More
Rating: 1 stars
Yuck This dish was terrible it was greasy and oily it had ZERO flavor. I am not sure this can be fixed. It had potential but didn't come through in the end. I will NOT make this again. Pros: none Cons: The whole dish Read More