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Sherry Tarragon Garlic Chicken & Potatoes

Tools you may need:
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover

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Sherry Tarragon Garlic Chicken & Potatoes
Another delicious one-pan wonder recipe. This recipes uses Sherry, tarragon and garlic to create an amazingly delicious, restaurant quality meal at home. Make a whole meal in one pan.
Sherry Tarragon Garlic Chicken & Potatoes
Another delicious one-pan wonder recipe. This recipes uses Sherry, tarragon and garlic to create an amazingly delicious, restaurant quality meal at home. Make a whole meal in one pan.
  • 1
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  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
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Ingredients
  • 2 tbsp fresh tarragon chopped
  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 2 cups Sherry wine
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 8 cloves garlic sliced
  • 4-8 chicken thighs or breasts enough for four people
  • 3-4 potatoes cut into wedges
Servings:
Ingredients
  • 2 tbsp fresh tarragon chopped
  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 2 cups Sherry wine
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 8 cloves garlic sliced
  • 4-8 chicken thighs or breasts enough for four people
  • 3-4 potatoes cut into wedges
Servings:
Instructions
  1. Mix tarragon, vinegar, olive oil, sherry wine, salt, pepper and garlic into a large bowl or container. Marinate the chicken for at least two hours.
  2. Preheat oven to 350 degrees.
  3. In a large, deep oven safe frying pan (big enough to hold chicken thighs or breasts and potatoes or two oven safe pans if you need), remove as much of the garlic as you can from the marinade and sauté the garlic in about 2 tbsp olive oil over medium high heat for about 1 minute. Add the potatoes and sautee them for about 2-3 minutes.
  4. Place the chicken thighs skin side down or breasts in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes. Save marinade for next step.
  5. Add the marinade back to and let the liquid come to a simmer.
  6. Place in the oven for about 45 minutes until the chicken is cooked through.
  7. Remove the chicken breasts if you are using breasts- leave thighs if you are using thighs- and then broil the chicken thighs and potatoes for about 4-6 minutes to get them crispy. Chicken may crisp sooner than potatoes, so be prepared to take out chicken first so it doesn't burn
  8. Serve it with the sauce.
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