With fall fast approaching I thought it was time for me to start sharing a few cold weather dishes like this Tarragon Chicken and Zucchini. It's simple to make but packed with flavor.

The chicken is braised with the flavors of tarragon, fennel, and bell peppers in a simple white wine sauce. Tarragon Chicken Zucchini has such a wonderful flavor combined with white wine.

I love this dish since it doesn't require a lot of supervision after the initial browning of the onions and chicken. The chicken is melt in your mouth tender with a wonderful flavor. I had served this over the top of egg noodles but potatoes, rice or alone is equally delicious.  

I absolutely love zucchini season and think the hardest part is coming up with new creative ways to use up the late summer bounty. Tarragon Chicken and Zucchini is one of those simple dishes we look forward to every year. It's a mouth party for sure.

Heat 2 tablespoons Olive Oil and 1 tablespoon Butter in a large stock pot. 

Add:

• 1 whole Onion Sliced 
• 8 whole Garlic Cloves
• 2 whole Fennel Bulbs Sliced Thin

 Sauté over high heat until onions start to caramelize. Remove to a large plate or bowl.

(If using a crock pot you can add onions to the crock pot once caramelized.)

If a large plastic bag add:

• 1/2 cup All-Purpose Flour
• 1/2 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Garlic Powder

Add chicken pieces and shake well. It's ok if chicken isn't fully coated it's more to add volume as the sauce cooks. This step can also be skipped but the sauce will be thinner when done.

To the stock pot the onions were in add an additional 3 tablespoons olive oil and 1 tablespoon butter. 

Working in 2 batches brown chicken on both sides.

When all chicken is brown on both sides remove to the plate the onions are in.

(If using a crock pot add browned chicken to crock pot.)

Add:

• 1 cup White Wine
• 2 cups Chicken Stock

 And scrape brown bits off the bottom. Stir in 1 tablespoon Tarragon, 1 teaspoon Salt,  and 1 teaspoon Pepper.

(If using a crock pot once brown bits are scraped pour over chicken.)

Add chicken back into the pan and cover with onions and fennel mixture. Bring to a simmer and reduce heat to low. 

Cook for a minimum of 45 minutes to 1 hour.

(If using crock pot cook for 8 hours.)

30 minutes before serving or after an hour add 2 whole Sliced Bell Peppers. 

15 minutes later add 6 whole Small Sliced Zucchini. Cook an additional 15 minutes.

Serve Tarragon Chicken and Zucchini alone or with egg noodles, rice or mashed potatoes. 

You might also love these other Savory Zucchini Recipes:

• Roasted Vegetable Lasagna
• Beef & Wild Rice Stuffed Zucchini from Or Whatever You Do
• Zucchini Cheddar Cheese Herb Beer Bread
• Taco Stuffed Zucchini Boats from My Sequined Life
• Tuscan Ham & Bean Soup
• Buffalo Chicken Zucchini Boats from The Wholesome Dish
• Zucchini and Summer Squash with Ginger
• One Pot Low Carb Shrimp Alfredo from Homemade Interests
• Greek Turkey Zucchini Meatloaf from Savory Nothings

Chicken and Zucchini, Recipe, Chicken, Zucchini, Dinner, Tarragon, White Wine, Fennel, Braised Chicken

Chicken and Zucchini, Dinner, Main Dish, Zucchini, Braised Chicken, Recipe

American

Yield: 6

Author: Serena

Tarragon Chicken and Zucchini

Tarragon Chicken and Zucchini is delicious served over egg noodles. Slow braised chicken in a tarragon white wine sauce with bell pepper, and zucchini is a dinner favorite from Serena Bakes Simply From Scratch.

prep time: 20 Mcook time: 1 H & 30 Mtotal time: 1 H & 50 M

ingredients:

• 10-12 whole Chicken Pieces
• 1/2 cup All-Purpose Flour
• 1/2 teaspoon 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 Salt Or To Taste
• 1 teaspoon Pepper
• 2 whole Bell Peppers, Sliced ( I Prefer Red, Yellow, Orange)
• 6 whole Small Zucchini, Sliced

instructions:

How to cook Tarragon Chicken and Zucchini

1. In a large plastic bag mix flour, sea salt, pepper and garlic powder. Add chicken and shake well to coat. (It is ok if chicken is not totally covered in flour.) Set aside.
2. In a large stock pot add olive oil and butter over high heat. Add onions, fennel and garlic. Saute until onions start to caramelize. Remove from pan.
3. Add additional olive oil and butter to the pan and reduce heat to medium high. Add chicken in 2 batches and brown on both sides. Remove from pan.
4. Deglaze the pan with white wine and chicken stock scraping brown bits off the bottom of the pan. Add tarragon, sea salt and pepper.
5. Add chicken and onion mixture back to the pan. Bring to a simmer and reduce heat to low. Cook a minimum of 45 minutes to 1 hour.
6. Add bell pepper and cook and additional 15 minutes.
7. Add zucchini and cook 15 minutes more.

Calories
352.11

Fat (grams)
19.62

Sat. Fat (grams)
5.18

Carbs (grams)
25.42

Fiber (grams)
4.04

Net carbs
21.38

Sugar (grams)
7.97

Protein (grams)
14.10

Sodium (milligrams)
724.60

Cholesterol (grams)
45.37

Calories are estimated

https://www.serenabakessimplyfromscratch.com/2012/08/tarragon-chicken-with-fennel-and.html

©2012 Serena Bakes Simply From Scratch

Created using The Recipes Generator