Tarragon Chicken And Zucchini

Thursday, July 25, 2019

Tarragon Chicken And Zucchini in a white wine is a favorite over noodles or rice from Serena Bakes Simply From Scratch.


With fall fast approaching I thought it was time for me to start sharing a few cold weather dishes like this Tarragon Chicken and Zucchini. It's simple to make but packed with flavor.

The chicken is braised with the flavors of tarragon, fennel, and bell peppers in a simple white wine sauce. Tarragon Chicken Zucchini has such a wonderful flavor combined with white wine.

I love this dish since it doesn't require a lot of supervision after the initial browning of the onions and chicken. The chicken is melt in your mouth tender with a wonderful flavor. I had served this over the top of egg noodles but potatoes, rice or alone is equally delicious.  

I absolutely love zucchini season and think the hardest part is coming up with new creative ways to use up the late summer bounty. Tarragon Chicken and Zucchini is one of those simple dishes we look forward to every year. It's a mouth party for sure.


Heat 2 tablespoons Olive Oil and 1 tablespoon Butter in a large stock pot. 

Add:
  • 1 whole Onion Sliced 
  • 8 whole Garlic Cloves
  • 2 whole Fennel Bulbs Sliced Thin
 Sauté over high heat until onions start to caramelize. Remove to a large plate or bowl.
(If using a crock pot you can add onions to the crock pot once caramelized.)

Coat Chicken in seasoned flour and brown.

If a large plastic bag add:
  • 1/2 cup All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Garlic Powder
Add chicken pieces and shake well. It's ok if chicken isn't fully coated it's more to add volume as the sauce cooks. This step can also be skipped but the sauce will be thinner when done.

To the stock pot the onions were in add an additional 3 tablespoons olive oil and 1 tablespoon butter. 

Working in 2 batches brown chicken on both sides.

Browned Chicken

When all chicken is brown on both sides remove to the plate the onions are in.

(If using a crock pot add browned chicken to crock pot.)

Scrape bottom of pan with white wine and chicken stock from Serena Bakes Simply From Scratch.

Add:
  • 1 cup White Wine
  • 2 cups Chicken Stock
 And scrape brown bits off the bottom. Stir in 1 tablespoon Tarragon, 1 teaspoon Salt,  and 1 teaspoon Pepper.

(If using a crock pot once brown bits are scraped pour over chicken.)

Add chicken and onions back to pan.

Add chicken back into the pan and cover with onions and fennel mixture. Bring to a simmer and reduce heat to low. 

Cook for a minimum of 45 minutes to 1 hour.

(If using crock pot cook for 8 hours.)

Add sliced zucchini to pot.

30 minutes before serving or after an hour add 2 whole Sliced Bell Peppers. 

15 minutes later add 6 whole Small Sliced Zucchini. Cook an additional 15 minutes.

Tarragon Chicken and Zucchini over egg noodles, rice or mashed potatoes. Slow braised chicken in a tarragon white wine sauce with bell pepper, and zucchini is a dinner favorite from Serena Bakes Simply From Scratch.


Serve Tarragon Chicken and Zucchini alone or with egg noodles, rice or mashed potatoes. 

You might also love these other Savory Zucchini Recipes:



Chicken and Zucchini, Recipe, Chicken, Zucchini, Dinner, Tarragon, White Wine, Fennel, Braised Chicken
Chicken and Zucchini, Dinner, Main Dish, Zucchini, Braised Chicken, Recipe
American
Yield: 6
Author:

Tarragon Chicken and Zucchini

Tarragon Chicken and Zucchini is delicious served over egg noodles. Slow braised chicken in a tarragon white wine sauce with bell pepper, and zucchini is a dinner favorite from Serena Bakes Simply From Scratch.
prep time: 20 Mcook time: 1 H & 30 Mtotal time: 1 H & 50 M

ingredients:

  • 10-12 whole Chicken Pieces
  • 1/2 cup All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Garlic Powder
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Butter
  • 1 whole Onion, Sliced
  • 2 whole Fennel Bulbs, Sliced
  • 8 cloves Garlic, Peeled And Left Whole
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Butter
  • 1 cup White Wine
  • 2 cups Chicken Stock
  • 1 tablespoon Tarragon
  • 1 teaspoon Salt Or To Taste
  • 1 teaspoon Pepper
  • 2 whole Bell Peppers, Sliced ( I Prefer Red, Yellow, Orange)
  • 6 whole Small Zucchini, Sliced

instructions:

How to cook Tarragon Chicken and Zucchini

  1. In a large plastic bag mix flour, sea salt, pepper and garlic powder. Add chicken and shake well to coat. (It is ok if chicken is not totally covered in flour.) Set aside.
  2. In a large stock pot add olive oil and butter over high heat. Add onions, fennel and garlic. Saute until onions start to caramelize. Remove from pan.
  3. Add additional olive oil and butter to the pan and reduce heat to medium high. Add chicken in 2 batches and brown on both sides. Remove from pan.
  4. Deglaze the pan with white wine and chicken stock scraping brown bits off the bottom of the pan. Add tarragon, sea salt and pepper.
  5. Add chicken and onion mixture back to the pan. Bring to a simmer and reduce heat to low. Cook a minimum of 45 minutes to 1 hour.
  6. Add bell pepper and cook and additional 15 minutes.
  7. Add zucchini and cook 15 minutes more.
Calories
352.11
Fat (grams)
19.62
Sat. Fat (grams)
5.18
Carbs (grams)
25.42
Fiber (grams)
4.04
Net carbs
21.38
Sugar (grams)
7.97
Protein (grams)
14.10
Sodium (milligrams)
724.60
Cholesterol (grams)
45.37
Calories are estimated
Created using The Recipes Generator

Tarragon Chicken with Fennel and Zucchini- an easy one pot meal! serenabakessimplyfromscratch.com

7 comments

  1. This looks to die for!! Perfect dinner choice

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  2. This dish looks really beautiful and so tasty! I love chicken legs and all that sauce, yum! I also really liked your cozy desciption of fall. It made me happy as I read it, because it's exactly how I've been feeling the past few days--ready for the changing season!!
    Blessings,
    Leslie

    ReplyDelete
  3. Delicious Chicken dish. Perfect meal for any lunch or dinner.

    ReplyDelete
  4. A perfect healthy dish & so mouthwatering too. Awesome recipe that my boys will surely love! Have a lovely day, Serena! HUGS :)

    ReplyDelete
  5. This is my kinda meal! How fantastic does this look. I'm a bit of a sucker for olive oil & chicken. Than you for the recipe!

    ReplyDelete
  6. you make it look so easy! I'm not much of a cook, but you motivate me. :)
    Hugs,
    Marie

    ReplyDelete
  7. You are definitely along is yearning for fall/cold weather :) At least in my mind. I love how bright the vegetables look in this and the mix of tarragon and fennel sounds great.

    ReplyDelete

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