Wegmans Braised Hunter-Style Chicken

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On a cool fall evening I found this recipe in Wegman's new fall MENU magazine --it was delish and realized I forgot to top with the tarragon which would have made it even better! Served it with the sautéed spinach as suggested. I also kicked up the veggies using 2 onions and 4 ribs celery and 4 carrots all coarsely chopped. Also used boneless chicken thighs because I could defrost them quick !


1 pkg (about 3 lbs) Wegmans Chicken Split Breasts with Ribs, Drums and Thighs
Wegmans Pan Searing Flour
2 Tbsp Wegmans Vegetable Oil
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Sliced White Mushrooms
2 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, minced
1 pkg (7 oz) Food You Feel Good About Diced Mirepoix
1 1/2 cups Italian Classics Kitchen-Cut Roma Tomatoes with Basil
2 tsp Herbes de Provence
2 cups dry red wine
1 carton (32 oz) Food You Feel Good About Chicken Culinary Stock
Salt and pepper to taste
1 Tbsp chopped fresh tarragon

  1. Preheat oven to 350 degrees. Halve chicken breasts; dust chicken with flour. Heat oil in large braising pan on MED. Add chicken; brown on all sides, 8-10 min. Transfer to clean platter. Discard all but 1 Tbsp pan drippings.
     
  2. Add mushrooms; cook 2-3 min. Add garlic and mirepoix; cook 2-3 min, stirring. Add tomatoes and herbes; cook 3 min. Add wine, cook 7-10 min, until liquid is reduced by one-third. Add stock; season with salt and pepper. Return chicken to pan; heat to simmer.
     
  3. Cover; place on center rack of oven. Braise 1 hour. Carefully remove lid; cook 20 min, uncovered, until meat is fork-tender and sauce is thickened.
     
  4. Transfer chicken to clean serving platter. Stir tarragon into sauce; pour over chicken.

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