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Photo Credit: Elizabeth Newman

Roasted Chicken With White Wine and Tarragon Sauce

15 MINPrep Time
1 HRCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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This is a delicious way to amp up a classic roasted chicken dinner. The magic begins with crisping up chicken to golden-brown perfection, then building a savory white wine and tarragon sauce with pearl onions in the same pan. The flavors all simmer together when the chicken gets added back into the pan, and you’re left with incredibly juicy chicken and a velvety, herbaceous sauce to drizzle right over it.

Roasted Chicken With White Wine and Tarragon Sauce

Roasted Chicken With White Wine and Tarragon Sauce

Rated 5.0 stars by 1 users





Prep Time

15 minutes

Cook Time

1 hour




    For The Chicken:

  • 1/4 cup olive oil
  • 1 (4 1/2-pound) chicken, cut into 8 pieces
  • Kosher salt and freshly ground black pepper
  • Flour for dusting
  • For The Sauce:

  • 1 1/2 cups (about 10 ounces) cipollini or pearl onions, trimmed and peeled
  • 4 cloves garlic, halved
  • Kosher salt and freshly ground black pepper
  • 1 cup white wine, such as Riesling
  • 3 cups low-sodium chicken broth, plus 1/3 cup
  • 1/2 cup chopped fresh tarragon leaves, plus 2 tablespoons
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter


  1. For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside.
  2. For the sauce: Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.
  3. To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
18 grams
63 grams
66 grams
Saturated Fat
19 grams
240 milligrams
1412 milligrams
2 grams
1 grams
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