Chicken With Tarragon Cream Sauce

1. 1

   Preheat oven to 400. Rinse chicken and pat dry. Sprinkle with salt and pepper. Place tarragon sprigs in cavity. Rub butter on outside of chicken. Place in roasting pan and add 1/2 cup water. Roast until thermometer in thigh registers 175 and juices run clear when thigh is pierced. Transfer to platter and tent with foil while making sauce.

2. 2

   Transfer pan juices to saucepan. Freeze until fat rises to top, about 10 minutes. Spoon off fat and discard. Add wine and boils until slightly reduced, about 3 minutes. Add cream and chopped tarragon and boil until thick, stirring about 5 minutes. Serve over chicken

* Per serving · 4 servings · Values may vary.

No additional tips available.