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“From Martha Stewart.”
1hr 25mins

Ingredients Nutrition


  1. Season chicken with salt and pepper.
  2. Heat oil and butter in a large skillet over medium heat.
  3. Add chicken, skin side down; cook until skin is browned, about 5 minutes. Turn, and cook until other side is browned, about 3 minutes. Transfer to a plate; set aside.
  4. Add leeks to skillet; cook until soft, about 3 minutes. Add tarragon; cook 1 minute.
  5. Add wine; deglaze pan, scraping up any browned bits from bottom, until liquid evaporates. Add stock and zest.
  6. Cover; bring to a boil.
  7. Return chicken to skillet; simmer, covered, over medium-low heat until cooked through 35-40 minutes.
  8. Transfer chicken to a platter; keep warm. Place skillet over high heat; cook until sauce thickens, 5-6 minutes. Stir in lemon juice.
  9. To serve, spoon sauce over chicken; garnish with tarragon sprigs.

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