Tarragon Chicken With Fennel And Zucchini Recipe

Name: Tarragon Chicken With Fennel And Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 pieces Chicken (I Used Drumsticks; Use Less If Using Breast Meat Only); 1/2 cups Flour; 1/2 teaspoons Sea 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 Sea Salt (or To Taste); 1 teaspoon Pepper; 2 whole Bell Peppers, Sliced ( I Prefer Red, Yellow, Orange); 6 whole Small Zucchini, Sliced

Servings: persons

10 pieces Chicken (I Used Drumsticks; Use Less If Using Breast Meat Only)
1/2 cups Flour
1/2 teaspoons Sea 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 Sea Salt (or To Taste)
1 teaspoon Pepper
2 whole Bell Peppers, Sliced ( I Prefer Red, Yellow, Orange)
6 whole Small Zucchini, Sliced

1
In a large plastic bag mix flour, sea salt, pepper and garlic powder.
2
Add chicken and shake well to coat.
3
(It is OK if chicken is not totally covered in flour.)
4
Set aside.
5
In a large stock pot add olive oil and butter over high heat.
6
Once melted add onions, fennel and garlic.
7
Saute until onions start to caramelize.
8
Remove veggies from the pan.
9
Add the additional amounts of olive oil and butter to the pan and reduce heat to medium high.
10
Add chicken into the pan (youll probably need to do this in 2 batches) and brown on both sides (you dont need to cook it all the wayyoull cook it more in just a bit).
11
Remove chicken from pan.
12
Deglaze the pan by adding the white wine and chicken stock while scraping brown bits off the bottom of the pan.
13
Add tarragon, sea salt and pepper.
14
Add chicken and onion mixture back to the pan.
15
Bring to a simmer and reduce heat to low.
16
Cook a minimum of 1 hour.
17
Then add bell pepper and cook and additional 15 minutes.
18
Add zucchini and cook 15 minutes more.
19
Serve plain or with egg noodles, rice or mashed potatoes.

944

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 10 pieces Chicken (I Used Drumsticks; Use Less If Using Breast Meat Only), 1/2 cups Flour, 1/2 teaspoons Sea Salt, 1 teaspoon Pepper, and more.

Yes, Tarragon Chicken With Fennel And Zucchini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tarragon Chicken With Fennel And Zucchini

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