Braised Chicken with Red Potatoes and Tarragon Broth

Braised Chicken with Red Potatoes and Tarragon Broth
Photo by Lee Harrelson


  • 1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 1 (12-ounce) package red potato wedges (such as Simply Potatoes), cut into 1/2-inch pieces
  • 2 ½ cups fat-free, less-sodium chicken broth
  • 2 tablespoons chopped fresh flat-leaf parsley
  • + 3 more ingredients
    • 1/3 cup finely chopped shallots (about 2 small)
    • 1 teaspoon chopped fresh tarragon
    • ½ cup dry white wine

Heat oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 1 minute. Add chicken to pan; sauté 2 minutes or until browned. Add broth, wine, tarragon, salt, and pepper; bring to a boil. Simmer 5 minutes, stirring occasionally. Add potatoes; simmer 5 minutes or until potatoes ar...

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