POULET AU VINAIGRE A L'ESTRAGON
Steps:
- In a saucepan of boiling salted water boil the onions for 10 minutes, or until they are just tender, and drain them well. In a heavy kettle heat the oil and the butter over moderately high heat until the mixture is hot but not smoking and in the fat brown well the chicken, patted dry and seasoned with salt and pepper, in batches, transferring it as it is browned with tongs to a platter. Pour the fat from the kettle, add the onions, and sauté them, stirring, for 1 minute. Add the vinegar and the wine and boil the liquid, scraping up the brown bits, until it is reduced by half. Add the broth, the tomatoes, the dried tarragon, if using, and the chicken, bring the mixture to a boil, and simmer it, covered, for 20 to 25 minutes, or until the chicken is cooked through. The chicken may be prepared up to this point 1 day in advance: Let the mixture cool, uncovered, and chill it, covered. Reheat the mixture before proceeding.
- Transfer the chicken and the onions with a slotted spoon to a heated platter and keep them warm, covered with foil. Stir the arrowroot or cornstarch mixture, add it to the simmering cooking liquid with half the chopped fresh tarragon, if using, and simmer the sauce, stirring, for 1 minute. Spoon the sauce over the chicken, sprinkle the chicken with the remaining chopped fresh tarragon, if using, and garnish it with the tarragon sprigs.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nikkiel Chetty
[email protected]I've made this recipe several times and it's always a winner. The chicken is always cooked perfectly and the sauce is delicious.
Eiman Jamal's
[email protected]I made this recipe for a dinner party and everyone loved it. The chicken was so tender and juicy, and the sauce was the perfect balance of sweet and sour.
khadeja ayed
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Lana Naqqasha
[email protected]I followed the recipe exactly and the results were delicious. The chicken was cooked perfectly and the sauce was flavorful without being overpowering.
Carly Crowley
[email protected]This recipe is a keeper! The chicken was tender and juicy, and the sauce was flavorful and tangy. I will definitely be making this again.
Bangla TM
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of tarragon, but I'm glad I did. The tarragon flavor was subtle and really complemented the chicken and sauce.
Ra Raja
[email protected]This is my go-to recipe for chicken. It's so easy to make and always turns out great.
Richie Nanakwesi
[email protected]I've made this recipe several times and it's always a winner. The chicken is always cooked perfectly and the sauce is delicious.
Chris Van niekerk
[email protected]I made this recipe for a dinner party and everyone loved it. The chicken was so tender and juicy, and the sauce was the perfect balance of sweet and sour.
Toprak Ardic
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Littlez78 UK
[email protected]I followed the recipe exactly and the results were perfect. The chicken was cooked through but still moist, and the sauce was flavorful without being overpowering.
tina Froost
[email protected]This recipe was a hit with my family! The chicken was tender and flavorful, and the sauce was tangy and delicious. I will definitely be making this again.