Return to Content

Tarragon Chicken

Tarragon Chicken
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 4 to 6 servings

The chicken is baked in an easy-to-make mushroom sauce flavored with tarragon. This makes a wonderful company meal. You might want to serve the chicken and sauce on a bed of rice or provide some crusty French bread for sopping up the delicious sauce.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/4 cup (1/2 stick) margarine, melted
  • 3-1/2 pounds chicken pieces
  • 1/4 cup all-purpose white flour
  • 1 can (12 ounces) evaporated milk
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup
  • 1/2 cup dry vermouth
  • 1 can (8 ounces) sliced mushrooms, drained
  • 1-1/2 tablespoons dried tarragon
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


Preheat the oven to 425 degrees F. Pour the margarine into a 9-inch by 13-inch baking pan. Coat the chicken with the flour and arrange in a single layer, skin side down, in the baking pan. Bake, uncovered, for 30 minutes, turning the chicken once during baking.

Remove the chicken from the oven and pour off the excess fat. Reduce the oven temperature to 325 degrees F. Combine all the remaining ingredients and pour the sauce over the chicken. Cover the pan with aluminum foil and continue to bake for 20 minutes. Serve hot.

Updated Thursday, May 23rd, 2002

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111