So yes, another baked chicken. I seem to make a lot of chicken. . . .
The paprika and tarragon set this one apart – in a good way.
I have gotten pretty efficient at breaking down a chicken. Although, I do need better kitchen shears!
The chicken gets a nice crispy crust from browning it in advance. This helps lock in the moisture too!
Deglazing the pan with the white wine also adds a nice flavor. I opened a nice bottle, then had some wine to drink as well!
The tarragon and paprika have a great flavor. The paprika also gives the chicken a nice reddish color.
The chicken was moist and delicious. I served it with the Water Chestnut Dressing and some sautéed peas.
WENDY’S CHICKEN
1 Fryer Chicken, cut into pieces
1 Teaspoon Salt
½ Teaspoon Pepper
2 Tablespoons Olive Oil
1 Tablespoons Tarragon
2 Teaspoons Paprika
2 Tablespoons Minced Onion
1 Cup Dry White Wine
Rinse chicken and pat dry. Sprinkle with salt and pepper. In Dutch oven, heat oil over moderate heat. Add as many pieces of chicken as you can without crowding and brown on all sides. Remove from pot and repeat with remaining chicken. Heat oven to 375 degrees. Sprinkle half the tarragon, paprika and onions in bottom of pot; arrange chicken in pot and sprinkle with remaining tarragon, paprika and onions. Cover and bake 20 to 25 minutes, until chicken is tender. Transfer chicken to serving platter, cover and keep warm. Add wine to pot and stir, scraping bottom. Bring to a boil over high heat and boil for 5 minutes, sauce will thicken. Pour sauce into gravy boat and serve with chicken.
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