Using boneless skinless chicken thighs makes this quick to cook for a weeknight dinner. I like to serve the chicken and sauce over a bed of rice to absorb all that saucy goodness.
Chicken with Tarragon and White Wine
Adapted from Weeknights with Giada by Giada De Laurentiis
2 Tblsp olive oil
~2 lb boneless skinless chicken thighs (about 6 pieces)
Salt and pepper
4 Tblsp gluten-free flour, divided (such as Trader Joes)
1 medium yellow onion, chopped
2 garlic cloves, chopped
1/2 cup white wine such as Chardonnay
1 1/4 cup chicken broth, divided (check for gluten ingredients)
1/4 cup chopped fresh tarragon
1/4 cup Dijon mustard
1 Tblsp butter
In a large Dutch oven or large heavy saucepan heat the oil over high heat. Season the chicken pieces with salt and pepper and dust with 2 Tblsp of the gluten-free flour. Cook the chicken, turning occasionally until browned on all sides, about 5 minutes. Remove the chicken and set aside on a large plate.
Heat the same pan over medium-high heat and add the onion. Season with 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring frequently about 4 minutes until soft and golden. Add the garlic and cook for 30 seconds, add the wine and scrape up the browned bits from the bottom of the pan. Return the chicken pieces to the pan, add 1 cup of chicken broth and the tarragon. Bring the mixture to a boil, reduce heat and simmer 30 minutes or until chicken is cooked through and sauce is thickening.
In a small bowl, whisk together the remaining 1/4 cup broth and 2 Tblsp flour until smooth. Add to the sauce along with the mustard. Bring the mixture to a boil and cook for 5 minutes uncovered until sauce is thickened. Remove from heat and add the butter. Stir until smooth. Check seasonings and serve hot.