Chicken and Asparagus with a Tarragon White Wine Sauce


Hello blog readers.  It’s been awhile since my last post (6 months to be exact) and it’s because my life has been really busy.  I had a very busy summer and the start of the fall has been busy as well.  I am currently enrolled at the Institute of Integrative Nutrition training to be a Holistic Health Counselor.  That has consumed a lot of my free time so this is why I have neglected the blog.  One of the things we are learning about is setting goals and following through with those goals.  So I have made it a goal to make a post for every recipe that I have photos for and to keep this blog up-to-date.

I wanted to start with something comforting and easy to make.  I made this a few weeks ago.  I had most of the ingredients on hand.  This recipe is French influenced but it’s very light and healthy but hearty at the same time.


Pre-heat oven to 350° F


  • 2 lbs of chicken legs and thighs
  • 1 bushel of asparagus, chopped into 1-2 in pieces
  • 1 cup or glass size of any white wine
  • 4 tbs Dijon mustard
  • 4 sprigs fresh tarragon, chopped
  • salt and pepper to taste
  • olive oil

Cover chicken with olive oil and season with salt and pepper and add to a baking dish. Add chopped asparagus to the baking dish.

In a large mixing bowl, whisk wine, mustard and chopped tarragon.

Sauce should be a nice consistency before pouring over the chicken.

Pour sauce over chicken/asparagus. Lay any left over tarragon leaves over the top.

Place into pre-heated oven for about 30-40 minutes or until the chicken is a nice golden brown.


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