More Great Recipes: Dinner | Main Dish | Potato | Poultry

Braised Chicken And Potatoes With Tarragon Broth


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 tsp olive oil
1/3 cup white onion
1 pound skinless, boneless chicken cut into bite size pieces
2 1/2 cups fat free chicken broth
1/2 cup white wine
**All I had was cooking wine, so I added a splash of that then broth**
1 tsp dry tarragon leaves
1/4 tsp black pepper
1/2 tsp salt
1 package (12 oz) red potato wedges such as Simply Potatoes
2 tbls chopped fresh parsely
**I left this out because we didn't have it on hand**
1 tsp red pepper flakes


Directions:


Heat oil in large saucepan over medium-high heat. Add shallots (onions) to pain, saute 1 minute. Add chicken to pan, saute 2 minutes or until browned. Add broth, wine, tarragon, salt, pepper to pan. Bring this to a boil. Simmer 5 minutes, stirring occasionally. Add potatoes, simmer 5 minutes or until potatoes are tender (I did this for about 7-10 minutes). Remove from heat, add parsley.


Yields: 4 servings (1 1/4 cup serving size)


Calories: 227


Fat: 3.9


Fiber: 1.8


Total POINTS: 5


Pairs Well With


Notes

I found this recipe in a Cooking Light issue and we adapted it for our tastes. It was delicious! You could serve it as a soup or like we did, with a straining spoon. It was yummy along side some steamed broccoli.

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

438 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11110 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter