Tarragon, parsley, basil and garlic join forces to create a flavorful baked chicken. If you are watching your waistline substitute six skinless chicken breasts for the whole chicken and skip the cream sauce.
- Category: Entree
- 2 1/2 pounds chicken, quartered
- 2 tablespoons vegetable oil
- 6 large garlic cloves
- 1/2 cup Italian parsley leaves
- 1 cup basil leaves
- 1 1/2 teaspoons tarragon
- 1 cup chicken broth
- 4 tablespoons white wine vinegar
- 1 cup whipping cream
- Wash chicken pieces and pat dry. Season with salt and pepper.
- Heat the vegetable oil in a skillet large enough to hold all the chicken pieces in one layer.
- Add the chicken, skin side down. Cook until the chicken is golden brown. Flip the pieces over and cook until browned.
- Pour chicken broth and white wine vinegar in a 9 x 13 baking dish.
- Roughly chop the herbs and garlic and sprinkle half over the bottom of the baking dish.
- Arrange the chicken pieces in the baking dish. (Set the skillet aside because you will use it later to make the sauce.)
- Top with the remaining chopped herbs and garlic.
- Cover the dish with foil and bake in a preheated 375 degree F oven for 40 minutes.
- Place the chicken on a serving dish and cover to keep warm.
- Transfer the cooked herbs, garlic and juices to the skillet you used to brown the chicken.
- Add the cream and bring to boil.
- Reduce the heat and simmer until the sauce is reduced by half.
- Spoon the sauce over the chicken and serve.