Poultry, Sauces

Spicy Tarragon Chicken

Spicy Tarragon Chicken

A flavorful, aromatic chicken that goes over rice, a side salad or veggies. Sipping wine:

chopped shallots and tarragon

2010 Bogle Vineyards California Merlot.

Tarragon Wine Sauce

  • A little over 1/2 cup dry white wine, such as a Chardonnay
  • 1/4 cup white balsamic (white wine vinegar)
  • 1 small shallot, chopped
  • 3 sprigs fresh tarragon, cut into shorter sprigs
  • cooking gadget: a fine mesh sieve
  1. Heat a small saucepan to medium-high and combine wine, balsamic, shallots and tarragon. Reduce the liquid 8 minutes stirring the shallot and tarragon a bit. Should be a light boil not a rolling boil.
  2. Strain the mixture by pushing the liquid out from the shallot and tarragon through a fine mesh sieve over a bowl. Discard shallot and tarragon. Set aside.

    Tarragon Wine Reduction

Spicy Chicken

  • 1 pound organic chicken thighs, cut into bite size pieces. Or you may leave the chicken thighs whole.
  • 1 tablespoon grapeseed oil or olive oil
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika or smoked paprika
  • 1/4 teaspoon California chile molido (red chili spice)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  1. In a medium bowl combine cayenne, paprika, red chili spice, salt and peper.
  2. Coat chicken pieces in the chili mixture.
  3. In a large skillet heat oil over medium-high heat and cook seasoned chicken 12 minutes.
  4. Add the tarragon sauce to the chicken and heat through for 30 seconds.

    Tarragon Wine Sauce

Serve hot over rice, side veggies or salad.

Spicy Tarragon Chicken



4 thoughts on “Spicy Tarragon Chicken

  1. This is definitely a recipe I’ll be trying! The sauce alone looks amazing!!

    Posted by Beyond The Green Door | June 11, 2012, 12:26 pm
  2. This looks great. I am bookmarking this recipe so I can make it soon.

    Posted by denlyn3 | June 2, 2012, 7:16 am

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